If you love a rich pudding then you’ll love this crème brulee. Crispy on top with a creamy vanilla inside, and topped with a sweet berry compote. I hope you enjoy this dessert!
INGREDIENTS
For the Crème Brulee:
- 2 cups whole milk
- 2 cups heavy cream
- Seeds from 2 vanilla beans OR 2 tsp vanilla extract
- 8 egg yolks
- 2 whole eggs
- 1/3 cup granulated sugar
- 6 Tbs brown sugar
For the Strawberry and Raspberry Compote:
- 1 1/2 cup raspberries
- 1 cup strawberries, hulled
- 1/2 cup granulated sugar
DIRECTIONS
Bring whole milk, heavy cream, and your choice of vanilla to a boil.
In a separate bowl, combine egg yolks, eggs, and granulated sugar until well combined.
Slowly add hot milk mixture to egg mixture until well combined.
Pour mixture into 6 ramekins.
Place each ramekin in a large Pyrex. Fill Pyrex with water until water is 3/4 of the way up ramekins. Bake for 35 minutes at 325 degrees F or until jiggly but firm.
Place in refrigerator for 1 hour to chill.
For berry compote, combine raspberries, strawberries, and granulated sugar in a medium pot. Cook over medium-high heat until the mixture comes to a simmer.
On the top of each crème brulee, spread 1 Tbs of brown sugar. Brown the tops of each crème brulee with a torch or in an oven set to broil. Top each crème brulee with berry compote.
Rose Garden Cafe 