Chambord Creme Brulee

Misc. Sources

Makes 4-6 servings

    3 cups half and half or heavy cream                            
    2 ounces chambord                                              
    1/2 cup sugar                                                  
    3 eggs                                                         
    2 egg yolk                                                     
    1 teaspoon vanilla extract                                     
    Confectioners' sugar for dusting                               

Pre-heat oven to 300'F. Heat half & half in heavy sauce pan over medium-low heat just to the boiling point. Mix sugar, eggs and egg yolks together in large bowl until light and frothy. Slowly whisk hot half & half into egg mixture; strain the mixture back into the saucepan. Using a wooden spoon; stir the mixture over low heat until it just coats the back of the wooden spoon. Add the Chambord and vanilla extract.

Divide the mixture evenly into 4-6 ramekins. Place ramekins into baking dish. Fill baking dish with water 2/3 of the way up the sides of the ramekins. Place dish in oven and bake until skewer inserted in the center comes out clean, approximately 35 to 40 minutes. Remove ramekins from water bath and allow to cool slightly. Then cover and refrigerate until chilled, approximately 2 hours.

Presentation: Pre-heat broiler. Sift a layer of confectioners' sugar over top of creme brulee and place under broiler until sugar caramelizes, 2 to 4 minutes. Serve immediately.

Garnish with fresh raspberry and mint leaves.