I stole this recipe for Raspberry Crème Brûlée from tasteandtellblog.com. This crème brûlée recipe has the raspberries cooked inside of the crème. First vanilla beans and heavy cream are cooked in a saucepan. Then a mixture of egg yolks and granulated sugar is slowly stirred into the cream mixture. Next raspberries are placed in the bottom of ramekins, then the cream mixture is poured over the raspberries. The ramekins are cooked in a water bath. After cooling, granulated sugar is burned on top of the crème and served with more raspberries.
The ingredients for this recipe are: 2 ½ cups heavy cream, 1 vanilla bean, 6 large egg yolks, ¼ cup sugar, 6 oz fresh raspberries and 3-4 tbsp sugar
Preheat oven to 300 F. Place the cream in a saucepan over medium-low heat. Split the vanilla bean in half and scrape out the seeds. Then add the seeds and the bean to the cream. Heat cream just until bubbles start to form around the outside of the pan.
Meanwhile combine the egg yolks and sugar in a large bowl and whisk until light in color.
Once the cream has started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time. Continue to add the warm cream until it has all been incorporated, making sure to whisk the entire time.
Place the ramekins in a baking dish. Divide the raspberries between the ramekins.
Pour the cream mixture into the ramekins, over the raspberries.
Transfer the baking dish with the ramekins to the oven, then carefully pour hot water into the baking dish, about halfway up the sides of the ramekins, being careful to not get any water into the custards. Bake until set, 50 to 60 minutes. Let them cool completely, then refrigerate until completely chilled, at least 2 hours preferably overnight.
When ready to serve, sprinkle the tops with sugar. Using a kitchen torch, torch the sugar is melted and crispy. Let sit for a few minutes before topping with additional raspberries and then serve.
If you liked this recipe for Raspberry Crème Brûlée then you can try Crème Brûlée, Crème Brûlée Cheesecake Bars or a breakfast version called Strawberry Breakfast Brûlée.
Raspberry Crème Brûlée
Ingredients
- 2 ½ cups heavy cream
- 1 vanilla bean
- 6 large egg yolks
- ¼ cup sugar
- 6 oz fresh raspberries plus more for serving
- 3-4 tbsp sugar
Instructions
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Preheat oven to 300 F.
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Place the cream in a saucepan over medium-low heat. Split the vanilla bean in half and scrape out the seeds. Add the seeds and the bean to the cream. Heat cream just until bubbles start to form around the outside of the pan.
-
Meanwhile combine the egg yolks and sugar in a large bowl and whisk until light in color.
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Place the ramekins in a baking dish. Divide the raspberries between the ramekins.
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Once the cream has started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time. Continue to add the warm cream until it has all been incorporated, making sure to whisk the entire time. Pour the mixture into the ramekins, over the raspberries.
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Fill a liquid measuring cup with hot water. Transfer the baking dish with the ramekins to the oven, then carefully pour the water into the baking dish, about halfway up the sides of the ramekins, being careful to not get any water into the custards.
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Bake until set, but still has a little jiggle in the center, 50 to 60 minutes. Remove the dish from the oven, and carefully remove the ramekins from the hot water. Let them cool completely, then refrigerate until completely chilled, at least 2 hours preferably overnight.
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When ready to serve, sprinkle the tops with sugar. Using a kitchen torch, torch the sugar is melted and crispy. Let sit for a few minutes before topping with additional raspberries and then serve.