Basil and Raspberry Creme Brulee

    8 hours 35 mins

    A different twist to the traditional creme brulee. An infused basil custard with raspberries.

    Be the first to make this!

    Serves: 4 

    • 450ml cream
    • 1 bunch basil, leaves and stalks roughly torn
    • 4 medium-sized egg yolks
    • 1 tablespoon caster sugar
    • 1 teaspoon cornflour, blended with a little water
    • 1 small container raspberries, washed
    • 30g soft brown sugar

    Prep:20min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr35min 

    1. Gently warm the cream in a heavy based pan until bubbles appear at the edge. Do not allow it to boil.
    2. Remove from the heat and stir in the torn basil leaves and stalks. For best results place in the refrigerator and leave to infuse overnight.
    3. To continue making the brulee, gently reheat the cream until bubbles appear around the edge.
    4. Meanwhile, beat the egg yolks with the caster sugar in a large heat proof bowl until creamy. Pour the cream through a sieve onto the egg yolks, stirring all the time.
    5. Stir in the blended cornflour, then place the bowl over a saucepan of boiling water and heat gently, stirring continuously until the custard thickens – about 8-10 minutes.
    6. Divide the custard into 4 small ramekin dishes or a large shallow heatproof dish.
    7. Sprinkle the raspberries over, letting them find their own level. Leave to cool, then refrigerate until required.
    8. When ready to serve, preheat the grill to a high heat. Sprinkle the brown sugar over the brulee, making sure the edges are covered. Grill until the sugar bubbles and caramelises.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)