Crème brûlée mit Himbeeren

Name: Crème brûlée mit Himbeeren
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Whipped cream; 200 ml Milk; 75 g + 3-4 tablespoons sugar; 1 package Vanillin sugar; 2 eggs + 3 egg yolks (Gr. M); 1 TABLESPOON Cornstarch; 1⁄4 l red fruit juice; 200 g frozen raspberries; 4 TABLESPOONS eggnog to drizzle on

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Whipped cream
200 ml Milk
75 g + 3-4 tablespoons sugar
1 package Vanillin sugar
2 eggs + 3 egg yolks (Gr. M)
1 TABLESPOON Cornstarch
1⁄4 l red fruit juice
200 g frozen raspberries
4 TABLESPOONS eggnog to drizzle on

Directions

1
Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Mix cream, milk, 75 g sugar, vanillin sugar, eggs and egg yolks until smooth. Place four flat, ovenproof baking dishes (each containing approx. 200 ml) on the fat pan of the oven.
2
Pour in egg milk. Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Allow the crème to set for 40-50 minutes. Leave the ramekins to cool and chill overnight.
3
Stir the starch and 3 tbsp. fruit juice until smooth. Boil up the remaining juice and 1-2 tbsp. sugar. Bind with the mixed starch. Let simmer for about 2-3 minutes. Remove from heat and stir in the frozen raspberries.
4
Sprinkle each cream with 1⁄2 tablespoons of sugar. Caramelise with a kitchen gas burner or under the hot oven grill. Serve the crème brûlée with raspberry compote. Drizzle with advocaat if necessary.