Raspberry Creme Brulee Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.In a saucepan, heat the heavy cream and vanilla extract until hot but not boiling.
• STEP 3.In a separate bowl, whisk together egg yolks and sugar until well combined.
• STEP 4.Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
• STEP 5.Divide the custard mixture among ramekins and place them in a baking dish.
• STEP 6.Pour hot water into the baking dish to create a water bath.
• STEP 7.Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
• STEP 8.Remove the ramekins from the water bath and let them cool to room temperature.
• STEP 9.Refrigerate for at least 2 hours, or overnight, to chill and set.
• STEP 10.Before serving, sprinkle a thin layer of sugar on top of each custard.
• STEP 11.Using a kitchen torch, carefully caramelize the sugar until golden and crispy.
• STEP 12.Garnish with fresh raspberries and serve immediately.

Cooking Tips

• Make sure to strain the custard mixture before pouring it into the ramekins to remove any lumps.
• To achieve the perfect caramelized sugar crust, use a kitchen torch or broil the custards briefly in the oven.
• Leftovers can be stored in the refrigerator for up to 2 days, but the sugar crust may soften.

Storage and Serving

• Garnish with fresh raspberries just before serving to add a pop of color.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Do not torch the sugar crust until just before serving to maintain its crispiness.