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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 0 |
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Directions: Preheat oven to 350 degrees. Heat the cream in a saucepan, remove just before it boils. In a mixing bowl, combine yolks and sugar with a whisk. Spoon 1 T raspberry jam into the bottom of each ramekin. Add the white chocolate chips and hot cream to the yolk mixture and stir well. Divide mixture into 4 ramekins and place in a baking pan. Fill the baking pan with water about half way up to the sides. Bake for 25-30 minutes until the mixture sets. Remove the ramekins and chill. Before serving, sprinkle the top of each ramekin with sugar and caramelize with a kitchen torch. Garnish with fresh raspberries.
| Ingredients:
2 Ounce(s) raspberry preserves
1/2 white chocolate chips
160/409 Pound(s) sugar
1/2 Quart(s) heavy cream
5 yolks of egg
1/2 fresh raspberries |
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