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Raspberry Creme Brulee


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Rate this recipe 4/5 (1 Votes)


  • 50 raspberries
  • 2 1/2 cups heavy cream
  • 8 egg yolks
  • pinch of salt
  • 1/3 cup sugar
  • 12 teaspoons sugar, for topping
  • 1 teaspoon pure vanilla extract


Servings 1


Step 1

Pre-heat oven to 300 degrees. Place 7 raspberries in each dish; set aside. Bring cream to a a simmer. In a bowl whisk together egg yolks, salt and 1/3 cup sugar until thick. Slowly, whisk in hot cream then stir in vanilla. Divide mixture among 6 dishes and set them in a baking pan. Pour boiling water into pan halfway up sides of dishes. Bake 35-40 minutes until just set. Remove and chill thoroughly. Just before serving sprinkle 2 teaspoons sugar over each custard. Heat salamander until very hot and hold over sugar for several seconds, barely touching it until sugar melts and carmelizes. Garnish with raspberries.


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