Description
Raspberry Creme Brulee is a luxurious yet simple-to-make classic French dessert featuring a rich, creamy custard infused with vanilla and fresh raspberries, topped with a perfectly caramelized sugar crust. This elegant dessert offers a delightful contrast between silky custard and crunchy topping, balanced by the bright burst of tart raspberries, making it an impressive and irresistible treat for any occasion.
Ingredients
Scale
Custard Base
- 2 cups Heavy Cream
- 5 Egg Yolks
- 1/2 cup Granulated Sugar (plus extra for caramelizing)
- 1 Vanilla Bean (seeds) or 1 teaspoon Vanilla Extract
- Pinch of Salt
Fruit
- 1 cup Fresh Raspberries
Instructions
- Prepare the Cream Mixture: Begin by gently heating the heavy cream with the vanilla bean seeds or vanilla extract. Warm it until just simmering to release the vanilla aroma, but do not let it boil to ensure a smooth custard base.
- Whisk Egg Yolks and Sugar: While the cream is warming, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, which helps create a creamy texture.
- Temper the Eggs: Gradually pour the warm cream into the egg yolk mixture while constantly whisking. This prevents the eggs from scrambling and results in a silky smooth custard base.
- Add Raspberries: Gently fold fresh raspberries into the custard mixture. Some raspberries will break down slightly to infuse tartness, while others remain whole to provide bursts of flavor.
- Bake in a Water Bath: Pour the custard mixture evenly into ramekins and place them in a deep baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill the Custards: Remove the ramekins from the water bath and refrigerate for at least 4 hours or overnight to allow the custard to firm up and develop flavor.
- Caramelize the Sugar: Just before serving, sprinkle an even layer of granulated sugar over each custard’s surface. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Let the sugar harden briefly before serving.
Notes
- Use room temperature eggs to blend smoothly with warm cream and reduce curdling risk.
- Bake gently in a water bath at a low temperature for a creamy texture without overcooking.
- Pat raspberries dry to prevent excess moisture that can make the custard watery.
- Apply an even and thin sugar layer before torching for a perfect crackling top.
- Keep the custards well chilled before caramelizing sugar to achieve sharp texture contrasts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (approximately 150g)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 40 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 220 mg
Keywords: Raspberry Creme Brulee, French dessert, custard, caramelized sugar, berry dessert, creamy dessert
