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Raspberry Creme Brulee

Raspberry Creme Brulee
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Raspberry Creme Brulee is a classic French dessert featuring a luxuriously creamy custard base infused with fresh raspberries and topped with a perfectly crisp caramelized sugar crust. This elegant and indulgent dessert offers a smooth texture contrasted by vibrant berry flavors, making it ideal for dinner parties or special occasions. Easy to prepare with foolproof techniques, it can be made ahead and guarantees a visually stunning, crowd-pleasing treat.

Ingredients

Scale

Custard Base

  • 2 cups Heavy Cream
  • 1 Vanilla Bean (split and seeds scraped) or 1 teaspoon Vanilla Extract
  • 5 large Egg Yolks
  • 1/2 cup Granulated Sugar (plus extra for caramelizing)
  • Pinch of Salt

Fruit

  • 3/4 cup Fresh Raspberries

Instructions

  1. Prepare the Cream Mixture: Heat the heavy cream gently with the split vanilla bean and seeds or vanilla extract over low heat until warm but not boiling to infuse the vanilla flavor.
  2. Whisk Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy, incorporating air for a smooth custard texture.
  3. Temper the Egg Mixture: Slowly pour the warm cream into the egg yolks in a thin stream while whisking constantly to prevent the eggs from scrambling and to create a silky custard base.
  4. Incorporate Raspberries: Gently fold fresh raspberries into the custard mixture or layer them in the ramekins before pouring the custard to provide bursts of berry flavor in each bite.
  5. Bake in a Water Bath: Pour the custard mixture into ramekins, place them in a deep baking dish, and fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 40-45 minutes, until the custard is set but still slightly wobbly in the center.
  6. Chill Thoroughly: Remove ramekins from the water bath and cool to room temperature. Then refrigerate for at least 4 hours or overnight to allow the custard to firm and flavors to meld.
  7. Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to gently melt and caramelize the sugar until golden and crisp. Let cool for a minute to achieve the signature crunchy crust.

Notes

  • Use room temperature ingredients to avoid curdling and ensure smooth custard texture.
  • Bake the custard low and slow in a water bath for creamy, crack-free results.
  • Use a kitchen torch rather than a broiler to caramelize the sugar for better control and to prevent overheating the custard.
  • Do not overcook the custard; it should jiggle slightly in the center when done baking.
  • Choose ripe, firm fresh raspberries for the best flavor and texture contrast.
  • Can be prepared one day ahead; caramelize sugar just before serving.
  • If caramelized sugar softens during storage, simply torch again before serving.
  • Frozen raspberries can be used if thawed and drained well to avoid excess liquid.
  • To serve slightly warm, gently heat custards in a low oven before caramelizing sugar.

Nutrition

Keywords: Raspberry Creme Brulee, creme brulee with raspberries, French dessert, custard dessert, berry custard, caramelized sugar crust, elegant dessert

Find it online: https://ninagourmet.com/raspberry-creme-brulee/