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Raspberry creme brulee recipe

Raspberry creme brulee recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

So easy to make, all my family and friends love it, I have made it with other fruit but have found that you cannot beat that lovely raspberry flavour.

8 people made this

IngredientsServes: 4

  • 4 whole eggs
  • 4 egg yolks
  • 4oz caster sugar
  • Pint single cream
  • 1 tsp vanilla essence
  • Demerara sugar
  • Fresh or frozen raspberries

MethodPrep:10min ›Ready in:10min

  1. The norm is to use ramekins, I actually use dishes that are 5 inches across and only 1/2 inch deep and this recipe makes enough for 8 using these whichever you choose to use, place your fresh or frozen raspberries in the bottom evenly spaced out.
  2. Into a bowl add the eggs, egg yolks, vanilla essence and sugar and whisk until it thickens slightly and turns pale. Heat the cream in a pan until it starts to simmer.
  3. Add the cream to the egg mixture giving it another whisk, then pour the whole lot back into the pan onto the hob stirring constantly. When the mixture has thickened and starts to bubble remove it from the heat.
  4. Pour this into a liquidiser (do not whisk it has to be liquidised otherwise it will scramble which is not what you want), make sure the lid is secure and liquidise to a smooth pouring consistency.
  5. Pour over the raspberries and put into the fridge to set, normally takes around 3 hours, but I have made these the day before a party and they taste just as good as making them on the day.
  6. About an hour before your ready to eat them, take out of the fridge, sprinkle Demerara sugar over them and using a chefs torch melt the sugar. Pop them back into the fridge then in an hours time they'll be ready for you to enjoy!

Tip

Demerara sugar is best to use for melting, I made the mistake once of using soft brown sugar and ended up with a burnt topping!

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  • ½ cup water
  • ¼ teaspoon salt
  • ⅓ cup long-grain rice
  • 1 ⅓ cups heavy whipping cream
  • ¼ cup half-and-half
  • ½ vanilla bean, split lengthwise
  • 6 large egg yolks
  • ⅓ cup white sugar
  • 36 raspberries
  • 6 tablespoons white sugar

Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool fluff with a fork.

Preheat oven to 300 degrees F (150 degrees C).

Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture add the bean pod. Bring mixture to a simmer remove from heat. Remove and discard vanilla bean.

Whisk egg yolks and 1/3 cup sugar together in a bowl gradually whisk in cream mixture. Fold rice into egg-cream mixture.

Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan fill pan with water until halfway up the sides of ramekins.

Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Arrange ramekins on a baking sheet sprinkle each with 1 tablespoon sugar.

Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.


Vanilla Creme Brulee with Raspberries

Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.

Step 2

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Step 3

Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water chill overnight.

Step 4

Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

How would you rate Vanilla Creme Brulee with Raspberries?

I made a 3rd of the batch for just me and the SO. He said it is his favorite recipe yet. Love it!!

EGG SOUP. Unfortunately this recipe did not set. It's curious that every recipe on the website recommends scalding the cream but this does not. Could the recipe be lacking the appropriate instructions. First recipe to let me down from BA, bigger let down for the BF(who graciously ate essentially egg soup).

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  • 600ml/1 pint double cream
  • ½ vanilla pod, split lengthways
  • 80g/3oz plain chocolate, finely chopped
  • 6 large free-range egg yolks
  • 2 tbsp caster sugar, plus extra for sprinkling
  • 100g/3½oz raspberries

Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.

Add the pod and place the cream over a medium heat until almost boiling.

Add the chocolate and whisk until smooth.

Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.

Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.

Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.

Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.

Divide the raspberries between four large ramekins.

Strain the chocolate custard over the raspberries and allow to cool.

Refrigerate for at least six hours, preferably overnight.

A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)


Lowfat Raspberry Creme Brulee

In a bowl, whisk together the milk and milk powder until smooth. Whisk in the egg substitute, sugar, and vanilla extract.

Place 5 raspberries in the bottom of each 6-ounce custard cup or ramekin. Divide the milk mixture between the custard cups.

Place the custard cups in a deep baking pan. Fill the pan with 1-inch of hot water, being careful not to get water in the custard. Place the pan in the oven and bake at 325 degrees F for 25 minutes or until the custard has set.

Remove the custard cups from the water and dry them carefully. Place them in the refrigerator to chill completely (about 2 hours).

When ready to serve, preheat the broiler.

Sprinkle 1/2 teaspoon of sugar evenly over the top of the custard. Place the custard cups on a baking sheet and place 4-inches under the broiler. Broil until the sugar has caramelized.


Is it Hard to Make a Creme Brulee?

Nope! But many recipes out there require a double-boiler and some overly complicated steps. This easy creme brulee recipe eliminates unnecessary steps with just a little bit of prep work.

Is this your first time making a creme brulee? Don&rsquot worry about a thing. Take my hand and we&rsquoll do this together. You&rsquore about to earn your &ldquoholy crap look what I can make&rdquo badge.

Make this dessert extra special by using Homemade Vanilla Extract and sprinkle the top with Vanilla Sugar. No fresh raspberries? You can sub in No-Cook Raspberry Freezer Jam.


Method

First, pick over the fruit and place it in a large saucepan or flameproof casserole.

Sprinkle it with the caster sugar and then put the pan over a gentle heat for 3-5 minutes, only until the sugar melts and the juices begin to run. Do not over-stir or the fruit will break down to a mush. Now place the fruit in the serving dish and allow it to get quite cold. After that whip the cream till thick and then fold it in to the yoghurt and spread this mixture all over the fruit, taking it right up to the edges of the dish to seal the fruit underneath.

Cover with clingfilm and chill in the refrigerator for at least 2 hours. About 2 hours before you want to serve it, spread the surface thickly and evenly with the demerara sugar then spray the surface very lightly with water (this helps melt the sugar, speeding up the caramelising process). Use a blow torch to caramelise the sugar on top. To do this hold the ignited blow torch over the sugar aiming the tip of the flame at the sugar - the sugar will immediately begin to bubble and melt. You will soon see the sugar turn to a golden-brown caramel.

As soon as the sugar has reached a dark golden-brown colour, move the blow torch and continue to caramelise the sugar all over the top. It will take about 10 minutes to caramelise all the sugar. Now leave to cool and pop it back in the refrigerator where the sugar will form a crusty surface - wonderful!

Watch how to make more brulee recipes in our Cookery School Video on this page.


Raspberry Crème Brûlée

Ingredients

  • 1 1/2 cups pouring cream 35% fat
  • 1 vanilla bean split lengthwise
  • 9 large egg yolks
  • 1/2 cup caster sugar
  • 1 punnet of raspberries or blueberries, strawberries - whatever you like!
  • 6 tsps of light brown sugar

Instructions

I love the black flecks of vanilla bean scattered throughout – always a promising sign of a good dessert! The custard was decadently rich and sweet and the occasional encounter with a tart raspberry was a welcome reprieve.

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22 Comments

Hi Swah, it was really nice to meet you yesterday :-) This dessert sounds fab, I love raspberries but never thought of putting them inside a custard. Salivating at the thought.

Lovely to meet you too Martyna! The raspberry and custard combo is a winner :)

Holy wowsers! What a gorgeous treat :)

Thanks Tara! Such a delicious treat can you believe I ate one for breakfast… Oops!

Sounds deliciously decadent! Yum!

It was very decadent but fortunately the raspberries ensured it wasn’t too rich. I still had to go for a big walk afterwards )

The strawberry brulee looks delicious & a nice variation from the plain custard brulee. Speaking of custard, that always looks the tricky part to make – is it? Your photos are spectacular.

Thanks Mum! The custard was actually very easy to make, you just have to pay careful attention that the cream doesn’t boil over and the yolks don’t overcook. And a little dexterity is required when putting the water bath in the oven )

What a wonderful idea. I’ve never had a raspberry brûlée but I know I would love it!

Thanks Jennifer :) I once tried a strawberry brulee and thought raspberries would work even better!

I’ve never thought of putting raspberries in a crème brulee before! But now that you mention it it makes so much sense – will have to try it out. Thanks for sharing!

SO much sense, it’s the perfect combination! As much as I love the custardy brulee, it’s nice to have something to break up the sweetness

My favourite dessert mixed with my favourite berry you say?! Simply spectacular. I will definitely be trying this out the moment I get the chance!

It sounds like this dish was made for you Amanda! Let me know how you go :)

What a gorgeous looking dessert you have here – I have to try this!

Thanks for joining this hop :)

Thanks for hosting Christina!

Mmm yum, this looks heavenly! I have yet to conquer a creme brulee in my kitchen, I must give it a try sometime soon.

Thanks Erin, it was actually surprisingly easy! You just have to make sure to watch the grill like a hawk when caramelising the sugar – the burnt sugar smell is not pleasant!

Looks lovely :) I can’t resist a brulee!

Neither can I Monica, one of my fav desserts!

Will never say no to a brulee which is one of my favourite desserts, love the photographs! :)

Thanks for the photography compliment Moya, I have been working hard to try and raise the standard of them! :)


Recipe Summary

  • 2 cups whipping cream
  • 5 egg yolks
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • ½ cup firmly packed light brown sugar
  • Garnishes: fresh raspberries, fresh mint sprig

Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).

Bake at 275° for 45 to 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan cover and refrigerate 8 hours or overnight.

Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard place custards in jellyroll pan.

Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden.

Note: All baking times are for 5- x 1-inch round individual baking dishes. As a general rule, to use 4-, 6-, or 8-ounce custard cups, bake for an additional 15 to 20 minutes. When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean. The yield will vary with different size dishes: For 4-ounce cups you'll get 10 servings, for 6-ounce cups you'll get 7 servings, and for 8-ounce cups you'll get 4 servings.

Chocolate Crème Brûlée: Combine 4 (1-ounce) squares semisweet chocolate and 1/2 cup whipping cream from basic recipe in a small heavy saucepan cook over low heat, stirring constantly until chocolate melts. Add remaining 1 1/2 cups whipping cream reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe, baking for 55 minutes. To make a Chocolate-Raspberry version, place 8 to 10 fresh raspberries in each baking dish, add chocolate custard, and increase baking time to 1 hour and 5 minutes.

Berry Crème Brûlée: Place 8 to 10 fresh blackberries or raspberries in each baking dish pour custard mixture over berries. Proceed as directed in basic recipe, baking for 45 minutes.

Coffee Crème Brûlée: Combine 1 1/2 teaspoons instant coffee granules and 1/4 cup whipping cream from basic recipe cook over medium heat, stirring constantly, about 2 minutes or until coffee dissolves. Add remaining 1 3/4 cups whipping cream reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe, baking for 45 to 50 minutes.

Double Raspberry Crème Brûlée: Reduce vanilla to 1 teaspoon add 1 additional egg yolk and 1 1/2 tablespoons raspberry liqueur to custard mixture. Place 8 to 10 fresh raspberries in each baking dish pour custard mixture over berries. Proceed as directed in basic recipe, baking for 55 minutes.

Almond Crème Brûlée: Reduce vanilla to 1 teaspoon add 1 additional egg yolk, 2 tablespoons almond liqueur, and 1/4 cup chopped toasted almonds to custard mixture. Proceed as directed in basic recipe, baking for 1 hour.

Orange Crème Brûlée: Reduce vanilla to 1 teaspoon add 1 additional egg yolk, 2 tablespoons grated orange rind, and 2 tablespoons orange liqueur to custard mixture. Proceed as directed in basic recipe, baking for 1 hour.

Peppermint Crème Brûlée: Reduce vanilla to 1 teaspoon add 1 additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as directed in basic recipe, baking for 50 minutes. Substitute 5 hard peppermint candies, crushed, for brown sugar broil as directed

White Chocolate-Macadamia Nut Crème Brûlée: Combine 4 ounces white chocolate and 1/2 cup whipping cream from basic recipe in a small heavy saucepan cook over low heat, stirring constantly until chocolate melts. Add remaining 1 1/2 cups whipping cream reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe. Place 1 tablespoon chopped macadamia nuts, toasted, in each baking dish, and pour custard over nuts. Bake as directed for 1 hour and 10 minutes.

Ginger Crème Brûlée: Reduce vanilla to 1 teaspoon add 2 tablespoons grated fresh ginger to custard mixture. Proceed as directed in basic recipe, baking for 1 hour and 5 minutes.

Roasted Garlic Crème Brûlée: Cut off the flat end of 2 garlic heads, and spread apart whole cloves, leaving tight outer covering intact. Trim pointed end so head will sit flat. Place garlic heads, trimmed ends down, on a sheet of aluminum foil. Drizzle with 2 teaspoons olive oil wrap in aluminum foil. Bake at 350° for 1 hour cool. Squeeze out pulp from each garlic clove.

Reduce sugar to 1 tablespoon, omit vanilla, and add 1 teaspoon salt and garlic pulp to custard mixture. Place mixture in container of electric blender, and process until smooth. Proceed as directed in basic recipe, baking for 40 minutes.

Onion Crème Brûlée: Melt 2 tablespoons butter in a skillet over low heat add 1 cup coarsely chopped onion, and cook, stirring occasionally, 45 minutes or until caramelized. Reduce sugar to 1 tablespoon, omit vanilla, and add 1 teaspoon salt and caramelized onion to custard mixture. Place mixture in container of electric blender, and process until smooth. Proceed as directed in basic recipe, baking for 50 minutes.

Roquefort-and-Black Pepper Crème Brûlée: Reduce sugar to 1 tablespoon, omit vanilla, and add 1/4 cup Roquefort cheese and 1 teaspoon freshly ground black pepper to custard mixture. Place mixture in container of electric blender, and process until smooth. Proceed as directed in basic recipe, baking for 45 minutes.

Don't panic when you see the term water bath. A water bath is simply a roasting pan or jellyroll pan filled with water. The water creates a cushion from the heat of the oven, allowing the custards to bake slowly without curdling.

Don't burn yourself. Before you take the water bath out of the oven, remove some of the water with a basting bulb or a long-handled ladle.

When you broil the brown sugar, get the crème brûlées as close to the heating element as possible. To do this, place an inverted roasting pan on the top shelf of the oven then place the crème brûlées on a baking sheet on top of the roasting pan.

An adventurous alternative to the broiler is a welding torch. Your dinner guests will think you have gone mad, but the torch gives the ultimate glassy crust. Torching is the professional chef's method of choice.

Crème brûlée is an even more extraordinary dessert if the custard is cold and firm when you crack into the warm caramelized sugar topping. Here's the secret: Place the custards in a roasting pan filled with ice, and then broil them. The ice keeps the custards cold while the sugar melts.

You can bake the crème brûlées ahead of time, but wait until just a few minutes before serving to caramelize the sugar. The caramelized sugar will begin to liquefy if the custards sit for more than an hour.

We found that Dixie Crystals brand brown sugar works best for crème brûlées. It caramelizes evenly to a perfect golden brown.

Don't waste your money on salamanders sold in gourmet catalogs and used for caramelizing the top of crème brûlées. They work like branding irons to melt the brown sugar. When we tried one, we ended up with burnt--not caramelized--sugar.


Watch the video: Raspberry Creme Brûlée (December 2021).