Crème Brulée With Raspberry Compote - cooking recipe

Ingredients

1 cup heavy cream
1 cup milk
9 tbsp eggnog
2 None medium eggs
3 None egg yolks
1/2 cup sugar + 4 tbsp
1 cup cherry juice
2 tsp cornstarch
2/3 cup frozen raspberries

Preparation

Preheat the oven to 300\u00b0F. Mix the cream, milk, 5 tablespoons of eggnog, eggs and egg yolks with 1/4 cup of the sugar in a blender. Fill 4 ramekins with the mixture, then place in a deep roasting pan. Next, pour boiling water into the pan, so that it comes two-thirds of the way up the side of the ramekins. Bake in the oven for 30-40 mins.
Boil the cherry juice with the 1/4 cup of sugar. Mix the cornstarch with 2 tablespoons of cold water until it is smooth, then pour into the cherry juice, stirring well for 2-3 mins. Remove from the heat, then stir in the raspberries. Meanwhile, carefully lift the ramekins from the oven, and allow to cool for 30 mins.
Sprinkle each creme brulee with a tablespoon of sugar, then brown under the grill or by using a blow torch. Serve immediately with the compote, drizzling the creme brulee with 4 tablespoons of eggnog if desired.