4.7 from 92 votes
Crème Brûlée with Raspberries, No Baking or Kitchen Torch Required
This Crème Brûlée uses stovetop cooking to create a creamy custard, flavored with vanilla and gently thickened over heat, then chilled with fresh raspberries placed at the bottom of ramekins. The sugar topping can be caramelized with a kitchen torch or broiled, but torch use is optional. The result is a smooth, rich custard balanced by the fruit's tang and a crisp caramelized sugar layer.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
352 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 352
% 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.