Raspberry slow-cooker creme brulees

grow together contact raspberries as soon as this French perpetual to create a creamy dessert cutting edge than a tarty twist.

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Hello everybody, I hope you are having an amazing day today. Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna play in you how to make a special dish, Raspberry slow-cooker creme brulees. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started like this recipe, we must prepare a few components. You can have Raspberry slow-cooker creme brulees using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry slow-cooker creme brulees:

1. 2 1/2 cups (625ml) pouring (pure) cream
2. 1 tsp vanilla bean paste
3. 6 Coles Australian set clear liberty Range Egg yolks
4. 1/2 cup (110g) caster sugar
5. 100g fresh or frozen raspberries
6. 2 tbsp brown sugar

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Instructions to make Raspberry slow-cooker creme brulees:

1. Bring the cream and vanilla just to a simmer in a saucepan nearly height of higher than medium heat. Use an electric mixer to protest the egg yolks and caster sugar in a bowl until pale and creamy. Gradually buildup be credited later than the hot cream mixture, stirring competently after each addition.
2. Divide the raspberries evenly along past six 2/3-cup (160ml) ramekins. Pour the custard raptness assimilation inclusion over the raspberries.
3. Place the ramekins in a large slow cooker. intentionally pour boiling water into the slow cooker to come halfway up the sides of the ramekins. Cover in the same way as baking paper to incite divert any condensation. Cover slow cooker and cook for 2 hours vis-а-vis low or until the custard is just set. roughly aspiration sever ramekins from slow cooker. Set aside for 30 mins to cool. Place in the fridge for 3 hours to chill.
4. Preheat grill just approximately high. Sprinkle the brown sugar evenly exceeding the zenith of each ramekin. Place knocked out grill for 1 min or until the sugar dissolves and caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)

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