Experience a delightful twist on a classic dessert with this exquisite Raspberry Crème Brûlée. This recipe elevates the beloved creamy custard by infusing it with the vibrant flavor of fresh raspberries, creating a decadent yet refreshing treat that’s perfect for any occasion. Prepare to impress with its silky smooth texture and a perfectly caramelized sugar crust that shatters with every spoonful.
Do you cherish the sweet and tart notes of raspberries in your desserts? If so, you’ll also adore this Vanilla Bean Rice Pudding with Salted Caramel and Raspberries, another fruit-infused delight!
The Unexpected Inspiration: A Cruise, A Dessert, and a Convert
There’s something truly magical about cruising. The endless horizons, the gentle sway of the ocean, and, perhaps most notably for a food enthusiast like myself, the incredible culinary journey. If you’ve ever set sail, you’ll know that one thing you’ll never run out of is delicious food, especially the desserts. And frankly, I have no complaints about that! My only real challenge is choosing which of the many tempting options to indulge in, given the limited time to try them all.
My recent voyage with Princess Cruises was no exception. From gourmet dinners to casual bites, every meal was an experience. On the very first night, we celebrated Princess Cruise Lines’ 50th anniversary with a special menu in one of the elegant dining rooms. As I scanned the dessert offerings, my eyes immediately landed on one of my absolute favorites: crème brûlée. It’s a dessert I find incredibly hard to resist, even when faced with other unique, anniversary-exclusive treats.
Throughout most of the cruise, our group enjoyed dinners together, filled with lively conversations and shared laughter. However, there was one particular evening when my husband and I decided to dine alone. I knew exactly what I wanted for dessert that night. My husband, feeling a bit tired after a day of exploring, suggested ordering room service. But I was resolute; I gently (or perhaps not so gently!) persuaded him to join me back in that dining room, primarily because I couldn’t bear to miss out on another chance to order the crème brûlée.
He was not only tired but also voiced his perennial confusion regarding my “obsession” with crème brûlée, claiming he didn’t even like it. Little did he know, his palate was about to undergo a significant conversion. My excitement, however, remained undimmed – all I wanted was my perfect crème brûlée!
As it turned out, that evening’s dinner was one of the culinary highlights of our entire cruise. The food was impeccably prepared, truly top-notch, and we savored every single bite. And then came the moment I had been waiting for: dessert. Naturally, I ordered the crème brûlée. It was everything I had dreamed of – rich, creamy, and utterly delicious. I offered my husband a spoonful, and he reluctantly obliged.
To my utter surprise, and his, he ended up eating half of my dessert! We both had a good laugh about it. For some inexplicable reason, he had convinced himself over the years that crème brûlée wasn’t to his taste. Well, it turns out his taste buds had been terribly mistaken. Yes, he, too, is now a devoted crème brûlée fan!
Bringing the Crème Brûlée Magic Home: The Raspberry Twist
Upon returning home, the crème brûlée cravings persisted. I knew I had to recreate that sublime experience in my own kitchen. Lately, I’ve been stocking up on fresh berries, so the idea of incorporating them into this classic dessert felt like a natural, delicious evolution. And thus, the Raspberry Crème Brûlée was born.
This particular crème brûlée recipe delivers an incredibly creamy texture, perfectly balanced sweetness, and an undeniable sense of decadence. The addition of fresh raspberries provides a delightful burst of tartness and a subtle textural contrast. Due to the moisture from the raspberries, the custard won’t set as rigidly as a plain crème brûlée, but the slight softness is part of its charm and something I absolutely adore.
The Essential Tool: A Kitchen Torch (and Why Size Matters!)
Now, let’s talk about the pièce de résistance: torching the tops! For years, I relied on a small, rather “wimpy” kitchen torch – the kind you might find at most kitchen supply stores. While it did the job eventually, I always found myself cursing its inefficiency whenever a recipe called for a crackly sugar crust.
This Raspberry Crème Brûlée recipe became my perfect excuse to upgrade. I took a trip to a local hardware store and invested in a proper, larger torch (and trust me, spend a few extra dollars to get one that’s self-igniting – you won’t regret it!). The difference is astounding. My old kitchen torch would have taken ages to caramelize the sugar on these desserts, leaving me frustrated and potentially overheating the custard. This “big bad boy,” however, gets the job done in mere seconds, creating that perfect, glass-like crust effortlessly. It was #totallyworthit!
The proof, as they say, is in the pudding (or in this case, the crème brûlée). My previously self-proclaimed crème brûlée-hating husband devoured three of these raspberry delights in a single day. I think it’s safe to say they were a resounding success and his conversion is now complete!
Tips for Perfect Raspberry Crème Brûlée
- Tempering is Key: Slowly stream the hot cream into the egg yolk mixture while whisking constantly. This gentle process prevents the eggs from scrambling, ensuring a smooth custard.
- The Water Bath (Bain-Marie): Don’t skip this step! Baking the ramekins in a water bath provides gentle, even heat, which is crucial for achieving that signature silky, smooth crème brûlée texture without cracks. It also prevents the edges from overcooking before the center sets.
- Don’t Overbake: The crème brûlée is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools. Overbaking can lead to a rubbery texture or cracks.
- Chill Thoroughly: For the best texture and flavor, the custards need to be completely chilled. At least 2 hours is good, but overnight is even better.
- Even Sugar Layer: When torching, sprinkle a thin, even layer of sugar over the chilled custard. This ensures a consistent, crackly crust. Superfine sugar often melts more easily, but granulated sugar works well too.
- Torch Technique: Keep the torch moving constantly in a circular motion to avoid burning the sugar in one spot. Aim for an amber, caramelized color. Let the sugar crust cool and harden for a few minutes before serving.
More Special Occasion Desserts
If you’re looking for more show-stopping desserts that are perfect for special occasions or simply to treat yourself, here are some other delightful recipes you might enjoy:
- Butterscotch Budino: A rich, creamy Italian pudding with a decadent butterscotch flavor.
- Chocolate Mousse: Light, airy, and intensely chocolatey – a timeless classic.
- Coconut Lemon Pudding Parfaits: A refreshing and bright dessert with layers of tangy lemon and sweet coconut.
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Raspberry Creme Brulee Recipe
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Ingredients
- 2 1/2 cups heavy cream
- 1 vanilla bean*
- 6 large egg yolks
- 1/4 cup sugar
- 6 oz fresh raspberries plus more for serving
- 3-4 tablespoons sugar**
Instructions
- Preheat the oven to 300ºF.
- Place the cream in a saucepan over medium-low heat. Split the vanilla bean in half, and scrape out the seeds. Add the seeds and the bean to the cream. Heat the cream just until bubbles start to form around the outside of the pan.
- Meanwhile, combine the egg yolks and the sugar in a large bowl and whisk until they are lighter in color.
- Place individual serving sized ramekins in a baking dish. Divide the raspberries between the ramekins.
- Once the cream has just started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time. Continue to add the warm cream until it has all been incorporated, making sure to whisk the entire time. Pour the mixture into the ramekins, over the raspberries.
- Fill a large liquid measuring cup with very hot water. Transfer the baking dish with the ramekins to the oven, then carefully pour the water into the baking dish, about halfway up the sides of the ramekins, being careful to not get any water into the custards.
- Bake until the creme brûlée is set, but it still has a little bit of a jiggle in the center, 50-60 minutes. Remove the dish from the oven, and carefully remove the ramekins from the hot water. Let them cool completely, then refrigerate until completely chilled, at least 2 hours but preferably overnight.
- When ready to serve, sprinkle the tops of the creme brûlée with the sugar. Using a kitchen torch, torch the sugar until it is melted and crispy. Let sit for a few minutes before topping with a few additional raspberries and then serve.
Recipe Notes:
**I like to use superfine sugar – I think it melts easier, but regular granulated sugar will work.