Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Raspberry Chambord Creme Brulee
(torches available at Lowes or Home Depot under $10)
6 Jumbo Egg YOLKS only
1 pint heavy whipping cream
1 cup sugar
1 shot Chambord,
1 teaspoon vanilla
1 cup raspberries
13 × 9 inch pan, hand mixer, 12 ramekins, torch
In mixing bowl beat yolks, while beating mix in heavy whipping cream, slowly adding sugar. When mixture is a soft yellow and sugar completely blended, add Chambord and vanilla while still blending. Place ramekins in 13 X 9 inch pan, surrounded by water bath. Place raspberries in bottom of ramekins, pour mixture just above half way point, put in preheated 375 degree oven for 45minutes, cool down and chill in refrigerator. When ready to serve, lightly dust with sugar and caramelize tops with torch. Thus: Creme Brulee-or burnt cream to the French!