Raspberry Creme Brulee is a rich and creamy, easy to make anytime treat. While it may sound like a fancy dessert you only have when you eat out, we are here to show you this dessert can be made at home without too much fuss to the delight of your friends and family.
A creme brulee is a combination of whipping cream and egg yolks. It’s a versatile dessert in that you can change it up to suit the seasons, a special holiday or even a celebration. Chocolate can be added, liqueur, even fresh fruit.
We’ve added fresh raspberries to our velvety, rich custard infusing it with fresh picked raspberries for a light and delicious Spring or Summer dessert. Make the custard the day before you plan to serve it and store keep it in the fridge until ready to brulee and serve.
There are two ways to brulee the top. Invest in a creme brulee torch or bake in the oven as per instructions. We’ve found the torch the better option of the two giving the top the crunchy, delicious topping everyone associates with creme brulee.
- Whipping cream can boil over so watch it carefully
- Strain your custard before pouring into your ramekins
- Once in ramekins remove the bubbles from the surface otherwise your sugar will not brulee properly
- Use paper towel to remove bubbles on custard
- You can make and chill the custard in the ramekins a day ahead
If you are looking to try some different creme brulee recipes, check these out:
- 3 cups whipping cream
- 8 egg yolks (whites can be frozen for later use)
- ⅓ cup granulated sugar
- 2 tsp vanilla
- 1-2 cups fresh cleaned raspberries
- ½ cup granulated white sugar (for topping)
- Preheat your oven to 300F.
- In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).
- In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in ¼ cup of the hot cream and mix well. Then pour in another ½ cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.
- Add a 6 raspberries to each ramekin. Pour egg mixture into ramekin with raspberries. Place in a large casserole pan.
- Pour in enough boiling water to come halfway up the sides of ramekins.
- Bake in oven for 10 minutes and then increase your temperature to 350F.
- Bake for 20-25 minutes or until edges set, the centers still jiggle and toothpick inserted comes out creamy.
- Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.
- Turn oven to broil and move oven rack up. Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over entire top of ramekins.
- Or using a torch carefully brulee the sugar staying away from the edge of the ramekin and constantly moving the torch.
- Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.
- Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.
- To serve put single ramekin on a place and sprinkle fresh raspberries on top.