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Raspberry Creme Brulee

Last week, I was contacted by Walkers Shortbread about a recipe photo challenge they are hosting. Walkers asked a bunch of bloggers to make one of the recipes off their site and photograph the end result. They even offered to send me the Walkers ingredient needed to make the recipe. I came across their Raspberry Creme Brulee recipe and I knew I had to make it. It’s a traditional creme brulee, with a Walkers Shortbread crust and raspberries. How fantastic does that sound?

 

Ingredients:
2 cups whole milk
4 egg yolks
1/3 cup sugar
1/3 cup heavy cream
1/2 pint Raspberries (fresh)
1 pkg. (5.3 oz) Walkers Shortbread Fingers
light brown sugar, to taste

Preheat the oven to 300 degrees.  Add the milk to a medium saucepan and bring to a boil. While waiting for the milk to boil, add the egg yolks, sugar and heavy cream to a medium sized bowl. Whisk to combine.
Add 3/4 cup of the boiled milk to the egg mixture, whisking constantly. This tempers the eggs so that they don’t cook when you add the rest of the milk. Once incorporated, add the rest of the milk in a steady stream.
Take a box of Walkers Shortbread Fingers. Using a metal spoon, break the shortbread (while still in the plastic package) into fine crumbs.
Add the shortbread crumbs to the bottom of four ramekins. Add the raspberries to the ramekins.
Pour the custard (the egg and milk mixture) into the ramekins. Be sure to leave some room at the top.
Bake for 40 minutes at 300 degrees, or until a knife inserted into the center of the custard comes out clean.
Transfer to a rack and cool to room temperature. Chill the custard for at least two hours (I chilled mine overnight).
When ready to caramelize preheat your broiler to high. Sprinkle a thin coating of light brown sugar on each chilled custard. Place under the broiler for 2 minutes or until the sugar is melted and golden brown. (Check on the custard after 1 minute, the broiler works quickly!)
Remove and serve.
So.  I hated it.
Hehe. Of course I’m kidding. This dessert was absolutely awesome. I can’t stop thinking about it. Plus look how pretty it is!
This has everything that attracts you to a traditional creme brulee: creamy, sweet, and a nice crunch from the crust and the broiled top.
But it also has little delicious bursts of raspberry. Yum!
I loved the incorporation of the Walkers shortbread crust. I think every creme brulee needs to have one of these delicious cookie crusts.
This could easily be changed to incorporate other berries as well. What a great recipe!

Note: I was provided no compensation other than samples of Walkers Shortbread fingers. All opinions are my own.

Comments

  3. Whew, you scared me for a minute! I couldn’t imagine how something that looks this incredible, with all the yummy ingredients could be hated. It looks amazing!

    Reply

  6. Holy cow, creme brulee with Walker’s shortbread? Sign me up!! That looks utterly amazing. Mmmm. I may spend the rest of the day drooling 🙂

    Reply

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