Caramel Creme with Fresh Raspberries


1/2 cup sugar
2 cups hot milk
4 egg yolks
3 tablespoons cornstarch
1 to 2 tablespoons brandy
1 cup whipped cream
2 cups fresh raspberries


Heat the sugar in a heavy pan until golden and bubbly, being careful not to burn it. Remove the pan from the heat and add hot milk, stirring until the sugar is dissolved. (Return pan to the heat if necessary.) Beat the egg yolks and add the cornstarch. Add a bit of the hot milk to the eggs and then slowly add the eggs to the rest of the hot milk. Cook over low heat, stirring constantly, until mixture thickens and bubbles for 1 minute. Cool. Stir in brandy and chill. Fold in whipped cream just before serving. Fill 6 glasses two thirds full and fill to the top with raspberries.


Serves 6.

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