La Tomate

1701 Connecticut Avenue, NW, Washington, DC 20009

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Cream Brulee with Fruit


5 Egg Yolks
3 oz Sugar
2 1/2 C Heavy Cream
1 Vanilla Bean
Fresh Raspberries (or other fresh fruit as available)
4 4" Pre-baked Tart Shells


  • Mix sugar and yolks together over double boiler until thick.
  • Set aside.
  • In a pot boil the heavy cream and vanilla bean.
  • Place boiled cream into sugar and yolk mixture.
  • Put the double boiler back on low heat and cook until thick.
  • Place fruit in bottom of pre-baked tart shell.
  • Pour cream mixture on top of fruit.
  • Refrigerate for 2 to 3 hours, place one tablespoon of sugar on top and place in oven under broiler until brown.

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