Ann Reardon

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) or 1 1/2 cups frozen raspberries
2 tsp vanilla essence
1 Tbsp sugar

714g (25.19 ounces) or 3 cups cream
108g (3.81 ounces) or 1/2 cup sugar
1 vanilla bean
6 or 90g (3.17 ounces) 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 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 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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All recipe quantities in the book are in grams, ounces and cups.

36 Comments View Comments

  1. 1catalogs

  2. Hi Ann, can I use this recipe without the raspberries?? also can i use a large dish instead of 6 individual ones??

    • Hi RHI, You could use another berry if you prefer. You could cook it in a large dish but would take longer to set.

  3. Hi,
    Where did Ann get her torch?

    • Hi Annie, Ann got her torch via ebay.

  4. Hi ann, I am a big fan of you and your videos. I have tried this recipe many times and they all fail. The flavor is there but it is just too water and curdled maybe it’s because Im using a big dish it looks like a ramekin bqut way bigger. Do you think this is the reason why? If not can you tell me any suggestions why

    • Hi Ayanna, yes if it curdles it has got too hot. Couple of possibilities, the oven temperature may not be accurate on your oven. Some run a bit hot, so you could try turning it down. Another possibility is the water bath doesn’t come up high enough on the sides of the dish, so the top half gets too hot. Try matching the water level on the outside with the level of brulee on the inside. A larger one will take a lot longer to set but you can’t turn the oven temp up.

  5. Hi Ann,
    I’m thinking about making this, but do you need the vanilla pod and seeds?

    • Hi Grace, You can use vanilla extract or essence rather than the pod. Generally you would use 1-2 teaspoons of extract as replacement of one vanilla pod. Obviously you wouldn’t get the speckled look that comes with leaving the bean in. Vanilla pods are best to use when you want to infuse a lovely natural flavour. Vanilla extract is the nearest alternative as it made using vanilla bean. Vanilla essence is usually an imitation flavour and tends to give a harsher flavour, so if using essence you may want to use a little less depending on your taste.

  6. Hi, just a bit of fan mail 🙂
    Just want to say thanx for such a great website, you have really made a difference to our lives, your site/videos have helped me create amazing deserts for my wife and magical cakes for my kids, thank you so much 🙂

    • Thanks for the great feedback Mosh!

  7. Hi Ann,
    I have just tried out this recipe and it is amazing. I had never tried Creme Brûlée before and this is really nice. Me and my mum both like it.
    Thanks for putting all of these recipes out on a really nice and easy to use blog!


    • Well done Jak.

  8. 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?

    • Yes you can. Follow the guide on the bottle. Usually it is about 1 tsp but you can adjust to suit your taste preferences.

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

    • I tried it on the grill and it worked fine for me

  10. 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

    • Hi Maia, You can but it takes longer to cook and it can’t be served easily.. It works better and more reliably in individual dishes and is much easier to serve.

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

    • Hi Lynda, it doesn’t need to be. The eggs will cook slowly in the oven.

  12. 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

    • 🙂

  13. 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,

    • Hi Cristi I love creme brulee, looks lovely

  14. 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.

    • Hi Amber, you can bake it at a higher temp for less time but you run more risk of it splitting.

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

    • hi Marina, yes you can

      • how much?

        • how much vanilla extract should i use

  16. Hi Anne,

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

  17. 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.


    • 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 : )

      • 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.

      • Hi ann,
        I was wondering if you can make like a harry potter cake
        So anyway…….

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