Summer Kiss Melon-Raspberry Crème Brûlée
Crème brûlée is a comfort food in the world of desserts. It's rich, creamy, and served individually in its own cozy dish.
Typically, we think of having comfort foods in the cooler months of fall and winter. However, if you bring seasonal fruits into the picture, comfort foods become very welcome in the spring and summer months, too. Case in point: this crème brûlée recipe is the essence of summer and comfort, all in one dish. And it's delicious!
Summer Kiss Melon-Raspberry Crème brûlée Recipe:
Prep Time: 5 hours, 30 minutes
Cook Time: about 40 minutes
Total Time: 6 hours, 10 minutes
Active Work Time: 40 minutes
About 3-ounces fresh raspberries
1/2 cup heavy cream
1 cup half and half
1 teaspoon vanilla extract
1 cup Summer Kiss melon, roughly chopped into large pieces
3 large egg yolks
5 tablespoons granulated sugar
About 8 super thin slices of Summer Kiss melon. cut in half
1. Place four, 1-cup, round ramekins (ideally 1-inch deep) in a large enough baking pan to hold them comfortably.
2. Preheat the oven to 325°degrees F, and divide the raspberries amongst the ramekins, about five each. Set aside.
3. Add the melon to a food processor fitted with the blade attachment. Blend until it's as smooth as possible. Place a strainer over a mixing bowl and pour the melon purée into it. Strain all of the liquid into the bowl and save for another time. (Or, add ice and drink it!) Spoon the melon purée remaining in the strainer into another mixing bowl and set aside.
4. Add the cream, half and half, and vanilla to a medium-sized saucepan, and place it over medium heat. Cook until it begins to simmer. (You'll see tiny bubbles along the edges of the pan.) Remove the pan from the stove and let it cool for about 15 minutes.
5. Meanwhile, in medium-sized mixing bowl, whisk the egg yolks with 3 tablespoons of the sugar. Whisk until it's smooth, at least 30 seconds.
6. As gradually as possible, whisk the egg mixture into the cream mixture. Then add the melon purée and stir to blend. Strain this into another mixing bowl, and let it cool for at least 15 minutes.
7. Divide the custard between the four ramekins, over the raspberries. Carefully pour water into the pan, around the ramekins about about 1/3 to 1/2 of the way up the sides of them.
8. Place the pan in the preheated 325 degree F oven until the custards are set but centers still move slightly when gently shaken, about 40 minutes.
9. Remove each ramekin from the pan and place them on a dry pan or the counter. Let them sit until they come to room temperature, about an hour.
10. Then cover them with plastic wrap (being sure it doesn't lay directly on the custard), and place them in the refrigerator to cool completely, about 4 hours, and ideally overnight.
9. Place about 4 of the thin melon slices on top of each custard.
11. Divided evenly amongst the ramekins, sprinkle the remaining sugar on the surface of each one. (I like using a sugar/or salt shaker for this, but you can also evenly sprinkle with your fingers.)
12. Use a small kitchen torch to brown the sugar to create a crust. (You can also place them under the broiler, fairly close to the flame, just until they brown, 1 minute or less.
You can make this up to 2 days ahead of time, through the cooking of the custard. Then add the melon slices and brûlée them just before serving.