As an Amazon Associate, I earn from qualifying purchases.
A rich and decadent dessert, this raspberry crème brûlée is surprisingly simple to make. Step-by-step instructions include no torch and make-ahead options for this easy crème brûlée recipe.
One of my favorite desserts of all time is crème brûlée. Rich and creamy with that shatteringly crunchy crust, this homemade raspberry crème brûlée is a showstopper with surprisingly little work.
The sweetness of the raspberries and the tartness of the lemon blend together in a happy marriage of awesomeness.
If this is your first time making a crème brûlée, don’t worry about a thing. Take my hand and we’ll do this together. You’re about to earn your “holy crap look what I can make” badge.
For this recipe, I used heavy cream, which may also be labeled as heavy whipping cream. Many stores may only carry “whipping cream,” which can work too. Heavy cream is typically about 36% milkfat, and you’ll find whipping cream is about 30%.
I buy heavy whipping cream from our milkman (yep, we’re quaint AF), and theirs is a whopping 40% milkfat.
Pro Tips/Recipe Notes:
- Make sure your eggs are room temperature before cracking. Only have cold eggs? Fill a bowl with warm water and place the eggs in there. Let them sit for five to ten minutes.
- Only use egg yolks! Too much egg white or even the whole egg will result in something more like a soufflé.
- Don’t mix everything too vigorously, as that will produce a crème brûlée with lots of bubbles.
- Use shallow ramekins to allow for even cooking. Dishes that are too deep will result in a jiggly crème brûlée that doesn’t set correctly.
Raspberry Crème Brûlée
Ingredients
- 1/3 cup sugar
- 1 1/4 cups heavy cream
- 4 egg yolks {room temperature}
- 2 tsp lemon zest
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 32 raspberries
- boiling water {for baking pan}
- 5 tsp sugar
Instructions
- Preheat oven to 325˚F.
- In a small saucepan, mix sugar and cream on medium heat until steaming and hot (about 5 minutes).1/3 cup sugar, 1 1/4 cups heavy cream
- In a separate bowl, mix egg yolks, lemon zest, vanilla extract, and salt.4 egg yolks, 2 tsp lemon zest, 1 tsp pure vanilla extract, 1/8 tsp kosher salt
- Once the cream mixture is hot, slowly pour it into the egg mixture, whisking thoroughly as you incorporate the hot liquid.
- Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.32 raspberries
- Carefully pour the egg and cream mixture into each ramekin over the raspberries.
- Very carefully pour hot water into the baking dish, without getting any water into the ramekins. Make sure the water goes midway up the side of the ramekins.boiling water
- Bake for 30-40 minutes, or until the custard is set.
- Place ramekins in the fridge, and cool thoroughly.
- Just prior to serving, sprinkle a bit of sugar on top. Use the flame of a kitchen torch and caramelize the sugar until lightly browned and bubbly.5 tsp sugar
Notes
- Make sure your eggs are room temperature before cracking.
- Use shallow ramekins to allow for even cooking. Dishes that are too deep will result in a jiggly creme brulee that doesn’t set.
- Don’t have a kitchen torch? Place it on the top rack of your oven under the broiler set to low, watching carefully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creme brulee is one of my favourite desserts of all time, ever. When we lived in Canada I had a blow torch, but it not a culinary one. My dad went and bought me a proper propane torch and that’s what I used in the kitchen. I brought it to Sweden but it turns out that their propane tanks are different sizes here, so I haven’t made creme brulee since. Too long! I love that you’ve included oven instructions for us sad torchless folk, but I may be motivated to go out and get myself a new one now!
I feel like you need to start a FB group for sad torchless folks. 🙂
Is creme brulee something easily found in Sweden (like in restaurants) or is it just not a common dessert over there?
Why are you being so messed up this person wanted to just say thank and how it made them real get a life Sarah
Samantha, Katie is one of my dearest friends and a fellow food blogger. She lives in Sweden and we constantly talk about what foods are/aren’t common.
Her site is Hey Nutrition Lady, but she too is also full of sass and snark so it may not be your cup of tea…
Aww this looks so good and fairly easy! If I don’t try this before we move I’m definitely going to try it when we get back into a place with a kitchen!
The Skagit valley food coop sells these amazing lemon raspberry muffins in the bakery. They are my absolute favorite. If you ever get up to mount Vernon I definitely recommend trying them. This dessert reminds me of the muffins. But a delicious creamy, no/low carb option!
Those sound so yummy Erica! Are they whole raspberries or more like a raspberry jam in the batter? Is there an icing on top? I feel like I really need to try to make these!
Thanks for linking up at Healthy 2day Wednesdays last week! Hope to see you add a post this week!
Yum! This looks delightful! I’d love for you to share this at my recently new link up, Healthy 2day Wednesdays this week! New follower! And I’m excited to hear how you get frugal deals on whole foods!