Raspberry Crème Brûlée

Raspberry Coulis Crème Brûlée in a ramekin.

5 from 1 vote

Raspberry Crème Brûlée

This recipe for Raspberry Crème Brûlée will demonstrate how you can quickly and easily prepare your own luscious crème brûlée at home; perhaps for that special someone (or for yourself!) on Valentine's Day, a dinner party or other special occasion.

Prep Time10

Cook Time35

Refrigeration Time30

Total Time1 15

Course: Dessert

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 624kcal

Author: Joss Dyckson

Equipment

4 small ramekins 7 oz

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

US Customary - Metric

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.

Video

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.
1. After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
2. 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