Raspberry Creme Brûlée Recipe

raspberry creme brûlée
Tap your spoon onto the hard caramelized sugar crust and break into the thick creamy brulee that awaits. Dive deeper to find raspberry sauce that awakens the tastebuds with a zing leaving you with a thirst for more.

Creme Brulee Recipe
(1 quantity of this recipe was enough to make 6 individual creme brûlées, the containers I used when filled to the level that the brulee came to hold 150ml)

216g (7.62 ounces) frozen raspberries
2 teaspoons vanilla essence
1 tablespoon of sugar

750g (26.46 ounces) or 3 cups heavy cream
100g (3.53 ounces) or 1/2 cup sugar
1 vanilla bean
6 large egg yolks

For the crispy sugar on top: brown sugar and a brulee torch

To make your sauce place two thirds of the frozen raspberries into a saucepan with a little vanilla extract and a spoonful of sugar. Stir over a high heat until the mixture boils and the raspberries fall apart.

Pour this hot mixture into a fine sieve and using the back of a spoon push through as much liquid as you can. After a few minutes you will be left with a slurry of seeds in the sieve and the sauce in the bowl.

Place a few of the whole raspberries in the base of each bowl and spoon over some sauce.

Turn your oven to 150C (302 degrees Fahrenheit), it is important that the oven is not hotter than this or the brulees can curdle, if you have an oven thermometer check the oven temp, if not and you’re using a fan forced oven turn it down to 120C (248 degrees Fahrenheit) to be safe.

creme brulee recipe

Put your cream and into a saucepan. Cut your vanilla bean in half lengthwise. Scrape your knife along the length of the inside of the bean to get all those seeds out. Put the seeds and the pod into the cream. Bring the cream to the boil then remove from the heat and leave for about 15 minutes for the flavours to infuse.

Remove the large pieces of vanilla pod and reheat.

Whisk together your egg yolks and sugar until they look thick and pale. Pour in a little of the cream at a time to and whisk well.

Pour into a jug through a sieve to get rid of any of the smaller pieces of vanilla pod. When you pour the mixture into the containers pour onto a spoon that is low in the container. This helps disperse the liquid gently into the container so that it sits on top of the raspberry sauce instead of mixing with it.

Place the dishes in a water bath and bake in the oven for 1 1/2 – 2 hours. Check them after 1 1/2 hours, see the video for instructions on how to tell if they are ready.

raspberry creme brulee how to cook that ann reardon

Place in the fridge to chill.

To make the crispy top put a thin film of brown sugar on the top and use a brulee torch to melt it (see video for alternatives).


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Ann

About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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22 Responses to Raspberry Creme Brûlée Recipe

  1. Cheyanne says:

    could you please make a harry potter cake?

  2. Cheyanne says:

    hi Ann
    could you please make a harry potter cake

  3. Cheyanne says:

    could you please make a harry potter cake

  4. kesie says:

    hi ann,
    if you want to make this raspberry creme brulee and you do not have vanilla bean can you vanilla essence how many teaspoons do we have to put in it?

  5. maia says:

    could instead of using a torch to burn the sugar would the grill work

  6. maia says:

    Do you think that I could make this but not in individual ramkins
    but in one big dish

    Please reply want to make this this week

  7. lynda says:

    When you mix the cream with the egg yolks, should the cream be hot or warm

  8. Denise says:

    My friend just told me about your blog I’m glad for the two recommendation. I love when people share good blogs with each other. Denise

  9. Cristi says:

    Hi Ann,
    I made my mum’s recipe for creme brulee but used your Dulce de leche recipe for coating the ceramic mold. However, in the end, I managed to insert a beautiful and tasty raspberry.
    Thank you for sharing your beautiful ideas and recipes with us,
    Cristi

  10. Amber says:

    I’ve noticed the baking time is much longer on this recipe and the oven temperature is also much lower. I am worried that 1 1/2 hours at 300 is 3 times as long as other recipes say to bake for.

  11. Marina says:

    Hi Ann, thanks for your recipes! They are very tasty, I’ve tried some:-) May I use vanilla extract instead of vanilla bean?
    TIA,
    Marina

  12. Radhika says:

    Hi Anne,

    Thank you for the superb recipes and the simple techniques that you share. It is lovely watching your videos!
    R

  13. Eleonore Husted says:

    When you say “cream”, do you mean “Heavy Whipping Cream”? If not, what type of cream do I use to make the Brule? Also, what are the quantities? i.e How many cups of cream?

    Please let me know.

    Thanks,
    Eleonore

    • ann ann says:

      Hi eleonore, yes it’s called heavy cream in the us, here in australia it just cream. Thanks for letting me know the quantities of cream did not show up, I have amended the post much appreciated, I have sent a little book of frostings download to your email : )

      • Eleonore says:

        Hi Ann,

        Thank you for your Little Book of Frosting. I wasn’t expecting to receive that but it was a very nice surprise. Thanks for all your postings. You have some amazing recipes. Keep up the great work.

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