Have you ever had the pleasure of the simple but succulent French dessert: Raspberry Crème Brûlée? The caramelized sugar cracks as you break the protective shell of the silky smooth custard inside, and the raspberry coulis adds a sweet-tart topping that complements the custard perfectly. This recipe here is an easier version for crème brûlée newbies.
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✈︎ A Taste of France at Home
Crème brûlée is a classic French dessert made from a rich vanilla custard base topped with a thin layer of caramelized sugar that's torched until crisp. The name literally means "burnt cream" in French.
This recipe shows you how to make luscious crème brûlée at home-perfect for Valentine's Day or any time you're craving something sweet and custardy, year round. With just a few simple ingredients and a quick homemade raspberry (or strawberry) coulis, this classic dessert gets a fresh, fruity twist.
Using fresh raspberries, like I do in my raspberry galette, adds a brightness that store-bought treats just can't match. And while crème brûlée is hard to beat, a close second is my French peach tarte tatin-another elegant, surprisingly simple dessert worth trying.
Plus, who doesn't love an excuse to use a blow torch in the kitchen?! You can make this raspberry crème brûlée ahead of time and torch the top when you're ready to serve it to guests.
🥚 Ingredients
- heavy cream - Use heavy cream or heavy whipping cream with a minimum of 36% milk fat. This high fat content is what gives the custard its signature rich, silky texture.
- vanilla powder - Or, good old vanilla extract! If you're feeling a little crafty, check out how to make your own vanilla powder at home-it's easier than you'd think and adds such a lovely, natural depth of flavor.
- white sugar - You will need white granulated sugar to sweeten the custard, plus extra to torch/caramelize the top!
- large egg yolks - Egg yolks are essential for making the custard.
- raspberries - For the coulis, feel free to use fresh or frozen raspberries. When it comes to the garnish, use fresh. You can even throw your own seasonal twist on it and use whatever berries are in season in your area.
*Check recipe card for ingredient amounts.
🍮 How to Make Raspberry Crème Brûlée
Step 1: Make the raspberry coulis. Simmer the raspberries, sugar and water for a few minutes. Blend, strain and reserve.
Step 2: Heat the cream. While the oven is heating to 325ºF (160ºC), heat the cream and vanilla powder over medium heat for a couple of minutes.
Chef's Note: You can use fresh or frozen raspberries for the coulis-whatever you have on hand! Just keep in mind that if you're using frozen, they might need an extra minute or two on the stove to break down nicely.
Step 3: Add eggs. Whisk in the sugar and egg yolks. Continue to stir and cook for a few more minutes.
Step 4: Strain. Strain the mixture to achieve a very soft, smooth texture.
Chef's Note: You need to keep the eggs moving so that they don't turn into scrambled eggs, so keep stirring! You'll know the mixture is ready when it reaches a thick texture - when you pass a finger over the mix in a spoon and it leaves a trace.
Step 5: Transfer to ramekins. Place the ramekins on a rimmed baking sheet and fill it with about ½" water. Divide the mixture evenly into the ramekins.
Step 6: Bake. Bake them for about 30 minutes, until the custard is just slightly wobbly. Let cool on a wire rack and then chill in the fridge for at least 30 minutes.
Chef's Note: The time it takes to bake can depend on the ramekin depth.
Step 7: Torch the sugar. Cover the top of each ramekin with a fine layer of sugar. Caramelize the sugar by using a cooking torch, until nicely golden brown.
Step 8: Serve the raspberry crème brûlée. Serve with fresh raspberries and the raspberry coulis.
◽ Alternate Method for Caramelizing the Sugar
Broiling the crème brûlée is another option if you don't have a cooking torch.
- After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
- It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color.
👉 Joss' Top Tips
- Avoid an egg scramble. Remember to stir those eggs carefully and constantly in the cream so that they don't scramble!
- Chill it overnight. If this isn't a last minute dessert for you, I recommend chilling the custard overnight for the best texture. Plus, this makes it a great make-ahead option for dinner parties.
- Stick with white sugar for torching. The best sugar for torching is white granulated sugar--for the best brûlée crack and a smooth, golden finish!
- Torch like a pro. Sprinkle on a thin, even layer of granulated sugar, then hold your torch a few inches away and keep it moving in circles. Start around the edges and work your way in. Don't rush it-slow and steady gives you that perfect, crackly top!
🛠️ Troubleshooting Raspberry Crème Brûlée
- My custard is curdled or scrambled. Your cream was likely too hot when adding the egg yolks and you didn't stir them enough or it was overbaked.
- The top is watery. Too much moisture-possibly from overbaking, improper storage, or adding overly-moist fruit on top. Cool the custard uncovered, then cover tightly once it's cold and drain off excess liquid before adding fruit (especially frozen fruit if using).
- My sugar top melted instead of staying crisp. The brûlée was done too early or the custard was still warm. Always torch just before serving and make sure the custard is fully chilled.
❓ Raspberry Crème Brûlée Recipe FAQs
Cover the crème brûlée with plastic wrap and store it in the fridge for up to 2 to 3 days. If possible, hold off on caramelizing the sugar until serving time.
Yes-but with caution. It might slightly affect the texture and it can split so I don't recommend it. If you still want to give it a try, wrap the dishes well (before the torching step) and freeze for up to 1 month. Thaw in the fridge.
An ideal crème brûlée comes to the table with a warm top layer right by where it's been torched, while the bottom remains nicely chilled.
Yes! That is the beauty of this dessert. The coulis can be refrigerated for up to 5 to 7 days or frozen for up to 2 to 3 months. Thaw in the fridge.
The big difference between these two treats is how they finish up. Crème brûlée is a custard that gets a sweet sugar topping. It's caramelized under a broiler or with a torch, giving it that crispy, burnt sugar layer. On the other hand, egg custard skips that extra sugar but might suggest a sprinkle of spices in some recipes.
🍽️ Related Dinner Ideas to Consider
If you tried this Raspberry Crème Brûlée Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Raspberry Crème Brûlée
Ingredients
For the Raspberry Coulis
- 2 cups raspberries - fresh or frozen
- ¼ cup sugar
- 2 tablespoons water
For the Crème Brûlée
- 2 cups heavy cream
- ½ tablespoon vanilla powder - or vanilla extract
- ¼ cup white granulated sugar
- 5 large egg yolks
- 2 tablespoons white granulated sugar - to caramelize the top
- fresh raspberries - to garnish
Instructions
For the Raspberry Coulis
- Add the raspberries, sugar and water to a small saucepan over medium heat. Bring to a simmer and cook for about 5 minutes, until the sugar dissolves and the berries have broken down. It will take longer if using frozen raspberries.2 cups raspberries, ¼ cup sugar, 2 tablespoons water
- Let cool. Process in a blender, strain through a fine mesh strainer and reserve.
For the Crème Brûlée
- Preheat oven to 325ºF (160ºC). Place 4 small ramekins onto a rimmed baking tray. Pour some water onto the baking tray (about ½" up the ramekins).
- Add the heavy cream and vanilla powder (or extract) to a deep pot. Cook over medium heat for 2-3 minutes.2 cups heavy cream, ½ tablespoon vanilla powder
- Whisk in the sugar and then the egg yolks, slowly. Stir carefully and continuously while it cooks for 3 to 4 minutes (you'll know it is ready when it reaches a thick texture - when you pass a finger over the mix in a spoon and it leaves a trace).¼ cup white granulated sugar, 5 large egg yolks
- Strain the mixture through a fine mesh sieve to achieve a very soft and smooth texture.
- Divide the mixture evenly into the ramekins and bake them for about 30 minutes, until the custard is just slightly wobbly. (The time it takes can depend on the ramekin depth.) Remove from the oven. Let cool to room temperature on a wire rack and then place in the refrigerator until chilled, at least 30 minutes or 4 hours for best results.
- When ready to serve, cover the top of each ramekin with a fine layer of sugar (½ tablespoon over each). Caramelize the sugar by using a cooking torch, until nicely golden brown.2 tablespoons white granulated sugar
- Serve with fresh raspberries and the raspberry coulis.
Equipment
- 4 small ramekins 7 oz
Notes
- Fridge Storage: Store covered in the fridge for up to 2 to 3 days.
- Coulis Storage: The coulis can be refrigerated for up to 5 to 7 days or frozen for up to 2 to 3 months. Thaw in the fridge.
- Make Ahead: You can make the custard ahead of time and hold off on caramelizing the sugar/adding the toppings until serving.
- Internal Temperature: The custard is finished baking when the internal temperature reads 170°F (77°C) on an instant thermometer.
- Alternate Option for Caramelizing the Sugar: Broiling the crème brûlée is another option if you don't have a cooking torch.
- After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
- It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
sheenam @ thetwincookingproject says
Yummy. Can not wait to try this recipe.
Joss D says
Thank you Sheenam! Enjoy 🙂
Jessica says
So I would love to make this but I don't have a cooking torch. I've heard of home creme brulee recipes using the broiler to get that caramelized sugar crust, would that work this recipe as well?
Joss D says
Hi Jessica! if you don't have a blow torch, that isn't a problem at all. Broiling the creme brulee is definitely another option. After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler). It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color. Let us know how it turned out!