Have you ever had the pleasure of the simple but succulent French dessert: Raspberry Coulis Crème Brûlée? The caramelized sugar cracks as you break the protective shell of the silky smooth custard inside, the juxtaposing textures and flavors combining in your mouth like a synchronized dance.
If so, you likely enjoyed such a treat at an expensive restaurant and resigned yourself to a future of only occasional crème brûlée. Well that no longer has to be true!
This recipe will demonstrate how you can quickly and easily prepare your own luscious crème brûlée; perhaps for that special someone (or for yourself!) on Valentine's Day at home. It's not limited to this holiday, however. The ingredients are easy to find year-round.
With just a few simple ingredients you will be well on your way to enjoying your homemade crème brûlée with the addition of a wonderful raspberry coulis to bring a hint of freshness to this sweet treat! You could even try this strawberry coulis if you wanted to switch up fruits.
Using a homemade coulis and fresh raspberries in desserts like my raspberry galette and this crème brûlée give an extra freshness and elevation that you can't find in grocery store desserts.
When you are in the mood for a sweet but simple after dinner treat, nothing else hits the spot quite like a dish of crème brûlée, although the French peach tarte tatin is a close second. The fact that it is quick and easy to make it at home just makes it that much sweeter. And who knew that baking could involve using a blow torch!
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Ingredients
- heavy cream - heavy cream has a milkfat content between 36 – 40 percent
- vanilla powder - or vanilla extract (see how to make your own vanilla powder)
- white sugar - plus a little extra to torch/caramelize on top of the custard
- large egg yolks - to make the custard with
- fresh strawberries - or fresh raspberries to garnish the dessert with
- fresh raspberries - for the coulis
*Check recipe card for full ingredients and amounts.
When it comes to the strawberry garnish, you can even throw your own seasonal twist on it and use whatever berries are in season in your area.
How to Make it
Step 1: Preheat oven to 300ºF (150ºC). Pour heavy cream and vanilla powder in a deep pot. Cook over medium heat for 2-3 minutes.
Step 2: Add the sugar and egg yolks. Stir carefully and cook for 5 more 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).
Step 3: Strain the mixture to achieve a very soft texture.
Step 4: Place 4 ramekins onto a deep baking tray with water. Divide the custard mixture evenly into each ramekin.
Step 5: Bake them for about 25 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 and then chill in the refrigerator until cold, 30 minutes or more.
Step 6: When ready to serve, cover with a fine layer of sugar and burn the top using a cooking torch.
Step 7: Serve with fresh strawberries or raspberries and raspberry coulis. To make the coulis, heat a pot to low heat. Add the raspberries, sugar and water and let it cook for 10 minutes. Process in a blender and serve.
*There is also a video in the recipe card if you'd like to watch the steps.
Top Tip
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.
Crème Brûlée Recipe FAQs
Cover the crème brûlée with plastic wrap and store it in the fridge for up to 2 to 3 days.
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.
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.
Related Dinner Ideas to Consider
If you tried this Raspberry Coulis 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 Coulis Crème Brûlée
Ingredients
- 2 cups heavy cream
- ½ tablespoon vanilla powder - or vanilla extract
- ¼ cup sugar
- 4 large egg yolks
- 2 tablespoons sugar - to burn
- fresh strawberries and raspberry coulis - to garnish
- 4 small ramekins
For the Raspberry Coulis:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon water
Instructions
- Preheat oven to 300ºF (150ºC).
- Pour heavy cream and vanilla powder in a deep pot. Cook over medium heat for 2-3 minutes.
- Add the sugar and egg yolks. Stir carefully and cook for 5 more 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).
- Strain the mixture to achieve a very soft texture.
- Place 4 ramekins onto a deep baking tray with water.
- Pour in the mixture and bake them for about 25 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 and then chill in the refrigerator until cold, 30 minutes or more.
- When ready to serve, cover with a fine layer of sugar and burn the top using a cooking torch.
- Serve with strawberries and raspberry coulis.
For the Raspberry Coulis:
- Heat a pot to low heat. Add the raspberries, sugar and water and let it cook for 10 minutes.
- Process in a blender, strain through a fine mesh strainer and serve.
Notes
- Store covered in the fridge for up to 2 to 3 days.
- 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.
-
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!