1/2 cup raspberry
4 egg yolks
2 tbsp sugar
1/2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
2 tbsp sugar for caramel glaze
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Separate egg yolks.
Put sour cream into medium bowl.
Put raspberry into ramekins equally.
Place them on a deep baking sheet.
SECOND:
Combine & whisk: Put egg yolks, sugar, vanilla extract, heavy cream in the sauce pan
Heat it up and whisk it until sugar dissolved. Don't let it boil. Remove from heat.
Strain egg mixture into sour cream and mix well.
THIRD:
Make them: Preheat oven to 350°F
Pour the mixture into ramekins.
Add hot water to the baking sheet. About one inch. Bake them for 30 minutes or till custard is set, but slightly soft in the middle.
Take the ramekins from the baking sheet and let them cool for 1 hour.
FOURTH:
Glaze them before serving: Sprinkle evenly sugar on the top.
Use a torch to caramelized the sugar.
Decorate each with one fresh raspberry.
SERVE THEM.
Ready to eat. Enjoy them with your tea time or after dinner as dessert.
Best served right away when still room temperature.
