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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pastry:. | 2. Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough. | 3. Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes. | 4. Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F. | 5. Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes. | 6. Remove the foil and beans and bake the pastry for 5 minutes more. | 7. Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F. | 8. Custard:. | 9. Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean. | 10. In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream. | 11. Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible. | 12. To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
heavy cream	3/4			306.0	2.4659999999999997	2.556	32.472
egg	1			71.5	0.36	6.28	4.755
egg yolk	3			164.22	1.8309	8.0886	13.5354
caster sugar	2	tablespoons		-	-	-	-
raspberry	1	cup		63.96	14.6862	1.476	0.7995
confectioner ' sugar	5	tablespoons		-	-	-	-
purpose flour	1 1/4	1/4		-	-	-	-
salt	1	pinch		-	-	-	-
confectioner ' sugar	1/4	cup		-	-	-	-
butter	6	tablespoons	diced	513.0	23.570999999999998	16.029	43.2
egg yolk	2			164.22	1.8309	8.0886	13.5354
orange zest			grated	-	-	-	-
egg white	1	tablespoon	beaten	7.8975	0.1109	1.6554	0.0258

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.