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Turkish delight creme brulees
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Prep Time:
285 minutes
Cook Time:
50 minutes
Total Time:
335 minutes
Seasonal raspberry Turkish delight dessert - a summer delight.
Ingredients:
  • 100g Turkish delight, chopped
  • 125g fresh raspberries
  • 631.25 gm pure cream
  • 6 egg yolks
  • 107.50 gm caster sugar
  • 1 tsp rosewater essence
  • 30.00 gm caster sugar, extra
  • Double thick cream, to serve
  • Fresh raspberries, extra, to serve
Instructions:
  • - Preheat the oven to 150C/130C fan-forced. - Arrange six 2/3-cup-capacity (160ml) ramekins in a roasting pan. - Distribute the Turkish delight and raspberries evenly among the ramekins.
  • Gently warm the cream in a saucepan until it reaches a simmer.
  • In a bowl, whisk together egg yolks, sugar, and fragrant rosewater until smooth. Slowly pour in hot cream in 3 additions, whisking gently each time. Divide the mixture evenly among ramekins. Place the ramekins in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
  • Bake for 30 to 40 minutes until just set. Remove from oven, carefully take out ramekins from water, and place on a baking tray. Let cool for 30 minutes, then cover with plastic wrap and refrigerate for 4 hours until cold.
  • Preheat the grill on high. Sprinkle extra sugar on top of each brulee. Grill for 1 to 2 minutes until sugar bubbles and caramelizes. Serve with cream and raspberries.

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