Fried Crème Brulee
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Fried Crème Brulee

Fried Crème Brulee

A crunchy golden-brown exterior encases an ultra-smooth custard that sits on top of a sweet yet tart Raspberry Sauce.

Servings: 12 servings (1 serving = 1 piece)
Raspberry Sauce
INGREDIENT
WEIGHT
MEASURE
Raspberries, fresh
1 lb 4.00 oz
4 cups
Granulated sugar
8 oz
1 cup
Corn syrup
6 oz
1/2 cup
Lime juice
1 oz
2 Tbsp
Custard
INGREDIENT
WEIGHT
MEASURE
Heavy cream
2 lb 8.00 oz
5 cups
Egg yolks, large
10 oz
15 each
Granulated sugar
9.50 oz
1 1/4 cups
Vanilla extract
2 1/2 tsp
Salt
1/4 tsp
Coating
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All-Purpose Flour (12610)
1 lb
2 cups
Cardamom, ground
1 Tbsp
Salt, finely ground
1 tsp
Eggs, large
6 oz
3 each
Rice Chex™ Bulkpak Cereal (13325)
4.60 oz
2 cups
Raspberry Sauce
  1. Add berries, sugar, corn syrup and lime juice to a food processor or blender; mix on high speed 30 seconds until well combined.
  2. Pour mixture through a fine strainer over a medium sized bowl; use spatula to push out the puree and separate the seeds.
  3. Cover and refrigerate until needed for serving.
Custard
  1. Add cream, egg yolks, sugar, vanilla and salt to a medium mixing bowl; whisk together. (Pour through a fine strainer for an ultra-smooth texture if desired.)
  2. Pour 1/2 cup of mixture into 6 oz ramekins or 5 oz crème brulee dishes (greased or sprayed) and place onto half size sheet pans.
  3. Place pan with filled dishes into oven then carefully pour hot water until the pan is 1/3 full.
  4. Bake as directed below until set; CAREFULLY remove pan from oven to avoid spilling hot water.
  5. Remove from dishes water bath and cool slightly; wrap with plastic and freeze several hours or overnight.
BAKE:
TEMP
TIME
Convection Oven
275°F
40-50 minutes
Standard Oven
300°F
50-60 minutes
Coating
  1. Combine flour, cardamom and salt in a small bowl; stir until combined then set aside.
  2. Whisk together eggs in a second bowl; set aside.
  3. Crush Chex cereal into small pieces and place in separate bowl; set aside.
Finishing
  1. Unmold frozen custards by dipping into shallow dish with hot water; run butter knife or spatula around edge to loosen custard.
  2. Coat each custard in flour mixture, then egg, then Chex cereal pieces; place on parchment-lined sheet pan.
  3. Place each piece on a slotted spoon and deep-fry in oil preheated to 400°F for approx. 15-25 seconds until light golden brown. (May need to flip over onto a 2nd slotted spoon.)
  4. Place 1/4 cup Raspberry Sauce onto plate and add 1 piece; serve immediately.
  5. Carefully remove from heat and set onto paper towels to absorb excess oil. Repeat this process until all are fried
  6. To serve, place ¼ of a cup of finished raspberry sauce onto each plate

  • Dust with powdered sugar after frying and garnish with berries as desired. Note nutrition information may change. Substitute any variety a berries in the Sauce as well as the garnish if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

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