Raspberry Crème Brulee

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4 servings
Calories 836, total fat 61 G., saturated fats 35 G., proteins 11 G., carbohydrates 67 G., fiber 5 G., cholesterol 554 mg, sodium 125 mg, sugar 60 G.

Crème brûlée is a delicious dessert on its own, but with raspberries it becomes even more delicious and elegant. Light the sugar on the surface just before serving to ensure your guests fully enjoy the contrast of the crisp caramel crust and the delicate vanilla cream. A wonderful raspberry coulis awaits them at the very bottom, its berry tartness balancing the sweetness of the baked cream. When serving, garnish each serving of crème brûlée with fresh raspberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of raspberries
1 cup sugar + extra for sprinkling
2 cups heavy cream
1 cup drinking cream (10%)
A pinch of fine salt
1 vanilla bean
8 large egg yolks, room temperature

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, raspberry, vanilla pod

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 300°F (150°C). Place 4 270ml (9 fl oz) ramekins in a deep roasting pan.
In a large saucepan, bring water to a boil and keep hot until ready to use.

Set aside 12 raspberries and combine the remaining raspberries with 0.5 cups of sugar in a small saucepan. Cook over medium heat until the sugar dissolves, the berries burst completely, and the mixture begins to thicken, about 10 minutes. Let cool completely.
In a medium saucepan, combine all the cream and add salt. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a knife, and add them along with the bean to the cream. Bring to a boil over medium heat, then immediately remove from heat, cover, and set aside.
In a large bowl, combine the egg yolks with the remaining 1/2 cup sugar and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture. Strain the custard through a fine sieve into a clean bowl and discard the vanilla bean.
Spoon 2 tablespoons of raspberry coulis into each ramekin and spread it to cover the bottom. Carefully pour the custard into the ramekins and place the baking sheet in the oven. Carefully pour hot water into the roasting pan until it reaches two-thirds of the ramekins' height.
Bake until the custard is set but still slightly jiggly, about 55 minutes. Immediately transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, for at least 3 hours and up to 2 days.
Just before serving, place the molds on a rimmed baking sheet and sprinkle with sugar (about 1 tablespoon), tilting to distribute it evenly over the surface.
Wipe the molds with a damp paper towel. Using a kitchen torch, thoroughly toast the sugar until it melts and turns a deep golden color. Once the sugar has hardened, garnish each serving of crème brûlée with three raspberries and serve.