Cooking Creme brulee with red fruits

Recipe Description The French have traditionally provided the world with different and often contrastingly flavored foods. Another dessert that owes its origin to the French countryside is the Crème Brûlée. It is essentially thick and rich custard with a hard caramel layer on the top. The exact origin of this delicacy is uncertain but the general credit for it is given to François Massialot. François Massialot first introduced the dessert in his cookbook of 1691. Crème Brûlée is customarily flavored using vanilla; however, it may also be flavored using other flavors such as lemon and orange, rosemary, liqueurs, coffee, chocolate and other flavor imparting fruits. The associated fruits used as part of the Crème Brûlée with Red Fruits include strawberries, raspberries, red as well as black currants and blueberries. All these fruits have been picked for their excellent antioxidant properties. Strawberries are renowned for their low content of fats and fatty acids and high content of dietary fiber along with high concentrations of vitamin C. Raspberries as well as black and red currants are known for their high content of vitamin C and other antioxidants. Black currants also impart a very characteristic taste to any food that they are added to.
Recipe Details Cooking Creme brulee with red fruits Servings: 4 People Preparation time in minutes:  25 Recommended wine with the dish: Maury

3 1/2 oz. strawberries, 1.8 oz. raspberries, 0.88 oz. black currants, 0.88 oz. red currants, 0.88 oz. blueberries, 6 eggs, 0.35 lbs. sugar, 0.46 lbs. cream, ½ vanilla pod, brown sugar

The procedure for preparation of Crème Brûlée with Red Fruits is possibly the simplest. Typically custard is a soft milk and egg dish. It can be made with fewer eggs if a table spoon of sifted flour thoroughly mixed with sugar is added to the other ingredients. To make it richer add a small portion of butter too. Separate the white and yolk and first. Now lighten the yolk with sugar. In the meanwhile boil vanilla and cream together. After it is brought to a boil pour the mixture over the yolks. The poured mixture together with the yolks is to be placed on the low heat until the whole thing thickens. Now divide the mixture equally into four cups. Cover each cup with cream and sprinkle the cups with brown sugar. Serve the satiny custard red fruits. The dish is rich and creamy. The secret is to beat the eggs thoroughly. Beat the yolks first and add sugar and beat again. The whites must be beaten separately. To the mixture of yolk and sugar add the well beaten white with flavoring agents; finally the scalding milk has to be added. The custard owes its richness and thickness to the beating of eggs. For more information about milk delights visit milk Milkdelight.com.