Raspberry Creme Brulee
Indulge in the luxurious flavors of Raspberry Crème Brûlée, a decadent twist on the classic French dessert. This recipe pairs a silky vanilla custard with bursts of juicy fresh raspberries, creating an irresistible harmony of sweetness and tartness in every bite. Nestled in individual ramekins and baked to perfection, the custards are crowned with a signature caramelized sugar crust that crackles under the spoon, adding a delightful contrast in texture. Perfectly balanced and impressively elegant, this dessert is ideal for special occasions or as a make-ahead treat for dinner parties. With simple ingredients like heavy cream, egg yolks, and a touch of vanilla, plus easy-to-follow steps, this crème brûlée recipe ensures spectacular results every time. Serve it chilled with the crispy sugar topping freshly torched for a show-stopping final touch!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 0.25 cups Brown sugar
Instructions
Preheat your oven to 325°F (160°C).
Distribute the fresh raspberries evenly into six 4-ounce ramekins and set aside.
In a medium saucepan, heat the heavy cream over medium-low heat until it begins to steam (do not let it boil). Remove from heat.
In a medium mixing bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until the mixture is pale and thickened.
Gradually pour the warm cream into the egg mixture while continuously whisking to temper the eggs and prevent scrambling.
Stir in the vanilla extract until fully incorporated.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any lumps or cooked egg bits.
Carefully pour the custard mixture into the ramekins over the raspberries, filling each about 3/4 full.
Place the filled ramekins in a large baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours or overnight until fully chilled.
When ready to serve, sprinkle a thin, even layer of brown sugar (or remaining granulated sugar) over each custard.
Use a kitchen torch to caramelize the sugar, moving the flame in small circles until the sugar melts and turns golden brown. Let the caramelized sugar harden for 1-2 minutes before serving.
Serve immediately and enjoy the creamy raspberry custard with the crackling sugar topping.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 468% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 41.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
