Crème Brûlée with Raspberries, No Baking or Kitchen Torch Required
User Reviews
4.7
Crème Brûlée with Raspberries, No Baking or Kitchen Torch Required
Description
Crème Brûlée with Raspberries is made by heating heavy cream infused with vanilla, then combining it gradually with egg yolks and sugar. The mixture is gently cooked over moderate heat while stirring constantly until it thickens enough to coat the back of a spoon, ensuring a silky texture without curdling.
The custard is poured over fresh raspberries placed in ramekins and refrigerated until fully set, allowing the fruit to add brightness beneath the smooth custard. Just before serving, a sprinkling of sugar on top is caramelized either by a kitchen torch or another heat source to create a thin, crisp crust.
The lack of baking and optional torch use simplifies preparation while maintaining the classic layering of rich custard, fresh fruit, and caramelized sugar crust. This dessert can be made ahead and chilled for several hours to develop its flavors and texture.
Ingredients
- 2 cups heavy whipping cream
- 4 large egg yolk
- ¼ cup sugar
- 1 vanilla bean split in half, or 1 tsp vanilla extract
- 24 raspberry for the bottom of the ramekins (substitute another fruit, or omit completely
- 1 Tbsp sugar white or brown, as needed for sprinkling on top
Instructions
- In a small pot, heat cream and vanilla bean over medium heat until tiny bubbles form around the edge of the pan. Remove vanilla bean.
- In a larger pot (off the heat), whisk egg yolks and sugar until well-blended.
- Slowly stir in the hot cream, while continuing to whisk.
- Place the pot on a burner, and cook over medium-low heat, constantly stirring until the mixture thickens and coats a spoon well, about 15 minutes(the temperature of the custard should be about 170º to 175º F, but do not boil or it will curdle. If not using the vanilla bean, stir in the vanilla extract at this time.
- Place a few raspberries in the bottom of 6 ramekins. Pour the hot custard over the raspberries; cover and refrigerate until cold, at least 6 hours.
- Just before ready to serve, or a few hours beforehand, sprinkle the tops of the desserts with some sugar; natural sugar (Sugar in the Raw) works best if using a torch. If you have a kitchen torch, heat the top of the custard to melt the sugar for the brûlée topping.
- If not using a torch, place the ramekins on a tray under the broiler (brown sugar works best for this method), until the sugar melts and forms a crust. It will taste just as good, but isn't quite as pretty as using the raw sugar with a torch.
- Serve immediately or within a few hours (keep refrigerated) so the crisp shell doesn't turn soggy.
Notes
- Placing berries in the ramekins before adding custard adds a fresh fruit element to the dessert.
- The sugar topping can be caramelized using a kitchen torch or broiler; using natural sugar helps with caramelization if a torch is available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 ramekin | |
| Calories | 352kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 212mg | 71% |
| Sodium | 27mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1332IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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