Description
Silky raspberry creme brulee brings French elegance to dessert tables with its luxurious blend of creamy custard and fresh berries. Crisp caramelized sugar topping and delicate raspberry notes promise a sublime culinary experience you’ll savor to the last spoonful.
Ingredients
Scale
Dairy and Dairy Alternatives:
- 2 cups (473 ml) heavy cream
- 1 cup (237 ml) half-and-half
- 8 large egg yolks
Main Flavoring Ingredients:
- 1 pint (473 ml) fresh raspberries
- 1 whole vanilla bean
- 1 cup (200 g) granulated sugar, plus more for topping
Seasoning:
- 1 pinch of fine salt
Instructions
- Prepare the oven at 300°F (150°C), situating the rack centrally. Arrange four ramekins within a roasting pan and prepare boiling water nearby.
- Extract 12 raspberries for garnish. Simmer remaining raspberries with sugar over medium-high heat for 10 minutes until compote-like, then cool completely.
- Create cream mixture by combining dairy ingredients and salt. Split vanilla bean, extracting seeds, and incorporate both seeds and pod into cream. Heat until boiling, then remove from heat and let infuse.
- Whisk egg yolks with sugar until pale and voluminous. Gradually incorporate warm cream mixture, then strain through fine mesh sieve, discarding vanilla pod.
- Distribute raspberry coulis evenly across ramekin bottoms. Gently pour custard mixture over fruit layer.
- Position roasting pan in oven and carefully fill with hot water, reaching two-thirds up ramekin sides.
- Bake approximately 55 minutes until custards set with subtle center wobble. Allow to cool at room temperature, then refrigerate uncovered for minimum 3 hours.
- Prior to serving, dust each custard with sugar. Caramelize using kitchen torch until surface turns golden and crisp. Garnish with reserved whole raspberries and serve immediately.
Notes
- Customize raspberry intensity by adjusting the amount of cooked raspberries for a more or less fruity base layer.
- Ensure water bath temperature remains consistent to prevent curdling or uneven cooking of the delicate custard.
- Strain the custard carefully to achieve a silky smooth texture without any egg remnants.
- For a dairy-free version, substitute heavy cream and half-and-half with coconut cream or almond milk alternatives.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 34 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 250 mg