This delicious raspberry creme brulee recipe is a fruity twist on the classic French dessert and is made with heavy cream, egg yolks, sugar, vanilla, and fresh raspberries – or raspberry jam. This recipe was contributed by Lucas Delmas.
Creme brulee is one of those indulgent desserts that is hard to resist. The combination of that amazing rich creamy texture, the subtle flavor of vanilla, and the caramelized sugar can be very tempting for anyone’s taste buds. Adding raspberries gives it an additional layer of flavor and adds it to the list of amazing summer desserts.
Laylita’s notes: I love the brightness and the acidity that the fresh raspberries add to the creme brulee. However the moisture from the fresh berries will leak out and form a different layer from the creme brulee part – this doesn’t really impact the flavor or the overall texture. If you would prefer a more consistent texture for the creme brulee you can try to use raspberry jam instead of the fresh raspberries. Another idea that might help is to add a couple teaspoons of corn starch to the berries while they are macerating.
Raspberry creme brulee
French dessert is made with heavy cream, egg yolks, sugar, vanilla, and fresh
raspberries – or raspberry jam.
- 1 1/3 cup heavy cream
- 4 egg yolks
- 1/2 cup regular sugar
- 1/2 teaspoon vanilla extract
- 6 ounces raspberries
- Additional sugar, regular or demerara to caramelize the creme brulees
- In a small bowl, mix most of the raspberries (save some to decorate the finished creme brulees) with 4 tablespoons of sugar. After 15 minutes of maceration, crush the berries using a fork.
Preheat the oven to 300F (150 C)
- Heat the cream over low heat until right before it boils. Add in the vanilla extract.
- In a medium sized bowl, use an electric mixer to beat the eggs with the sugar until they are creamy and pale.
Add the warm cream to the eggs, start with very small increments, about ¼ cup, and then gradually add the rest.
- Pour the mix thru a fine mesh strainer.
- Divide the mashed raspberries into four ramekins or small baking molds. If using raspberry jam, add about 1 tablespoon to each ramekin. Pour the strained creme brulee into the ramekins.
Fill a square or rectangular baking pan with warm/hot water and add the ramekins to the baking pan – the water should about ½ of the height of the ramekins.
Bake the creme brulee, in the water bath (bain marie) for about 1 hour and 15 minutes – the exact time will vary of size and height of the ramekins. The taller ones took the full 1:15 to set, while the wider shallow ramekins took 1 hour. The texture should be set but still jiggly.
Let the creme brulee cool down until you can safely remove them from the water bath and refrigerate them for at least 4 hours before serving.
To serve the raspberry creme brulee, pre-heat the oven broiler (you can also use a blow torch).
Sprinkle about 1 tablespoon of sugar over each individual dessert – if you want a thicker layer of caramelized sugar you can add more sugar.
Place the ramekins on a baking sheet and put it under the broiler until the sugar caramelizes – about 2-3 minutes depending on the oven. Keep a close eye on the creme brulee during this process to make sure the sugar doesn’t over burn.
Serve immediately with the reserved fresh raspberries.