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Easy Creme Brulee With Raspberry and Lemon

A rich and decadent dessert, this Easy Creme Brulee With Raspberry and Lemon is surprisingly simple to make. Step by step instructions includes no torch and make-ahead options. This dessert is a total crowd pleaser so get ready to impress your friends!

Little jars of easy creme brulee with a spoonful being lifted out

I have yet to meet a dessert that I don’t like. Sweets and I are complete frenemies and we have a complicated relationship. When I want to indulge, one of my favorite desserts of all time is creme brulee. Rich and creamy with that shatteringly crunchy crust, this dessert is worth all the splurges.

And teaching you how to make it has become my new life goal. This Easy Creme Brulee With Raspberry and Lemon tastes like if a unicorn named Sunshine McGlitterPants was tripping on acid. And that acid was made from Skittles. The tartness of the lemon and the sweetness of the cream blend together in a happy marriage of awesomeness.

Is it Hard to Make a Creme Brulee?

Nope! But many recipes out there require a double-boiler and some overly complicated steps. This easy creme brulee recipe eliminates unnecessary steps with just a little bit of prep work.

Is this your first time making a creme brulee? 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.*

*The affiliated group that passes out said badges is unclear, so don’t question it. No need to make it weird.

What Ingredients Are in an Easy Creme Brulee?

Cream, sugar, lemon, raspberries, and egg yolks on a wooden board

The base of any creme brulee is egg yolks, vanilla (related: try homemade), heavy cream, and sugar. Once you have those ingredients, the possibilities of flavor combinations are endless!

Judging by the name “Easy Creme Brulee With Raspberry and Lemon”, you’re also going to be adding some lemon zest and fresh raspberries.

If you want to replace the regular sugar I recommend coconut sugar or honey. Use a 1:1 ratio for both substitutes. Both coconut sugar or honey will change the flavor profile a bit, but we’re still talking about sweet baked cream with lemon and raspberries – it is going to be awesome no matter how you sweeten it!

Variations on Easy Creme Brulee:

What Kind of Cream Do You Use For a Creme Brulee?

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% (source).

I buy heavy whipping cream from our milkman (yep, we’re quaint AF) and theirs is a whopping 40% milkfat.

What in Heck is a Ramekin?

A ramekin is a small round ceramic bowl that you can use for baking. Typically they are about two inches tall.

They’re safe in the oven and we use them for lots of other things besides creme brulee. I can tell you firsthand that thrift stores always have tons of them if you’re looking for an affordable option.

For this recipe, I used 4 oz glass mason jars simply because they were clean and look cute. <—food blogger priorities.

How to Make an Easy Creme Brulee:

  1. Preheat oven to 325 degrees.
  2. In a small saucepan, mix sugar and cream on medium heat until steaming and hot (about 5 minutes). In a separate bowl, mix eggs, lemon zest, vanilla extract, and salt. Once the cream mixture is hot, slowly pour it into the egg mixture, whisking thoroughly as you incorporate the hot liquid.Process steps for making easy creme brulee
  3. Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.
  4. Pour the egg and cream mixture into each ramekin over the raspberries. Very carefully pour hot water into the baking dish, and make sure the water goes midway up the side of the ramekins. I find it easiest to pour the water along the side of the baking dish almost like a little waterslide. It prevents splashback onto the unbaked custards.

    Three process shots for making easy creme brulee

    The angle of this photo makes it look like I am pouring hot water over the creme brulee but you will only pour it into the baking dish. Keep the custards dry!

  5. Bake for 30-40 minutes, or until the custard is set. Place ramekins in the fridge, and cool thoroughly.
  6. 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. Don’t have a kitchen torch?  Place it on the top rack of your oven under the broiler set to low, watching carefully.

    Using a kitchen torch on easy creme brulee

    It is hard to see, but yea there is a flame in that first photo!

Pro Tips/Recipe Notes:

  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon (raspberry) squeezy.
  • 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 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 souffle.
  • Don’t mix everything too vigorously as that will produce a creme brulee with lots of bubbles.
  • Use shallow ramekins to allow for even cooking. Dishes too deep will mean a jiggly creme brulee that doesn’t set.
  • Want to make one giant easy creme brulee? Go for it, but make sure you use a shallow dish. You’ll need to increase the cooking time. Check after 35 minutes and then every 5 minutes after that.
  • These easy creme brulees are an awesome make-ahead dessert. Simply top with sugar and caramelize just prior to serving. Entertaining? Do the whole kitchen torch business in front of your guests because showing off with fire is always impressive extraordinarily dangerous per my firefighter husband.

raspberries, mint, and jars of easy creme brulee on a wooden board

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

Little jars of easy creme brulee with a spoonful being lifted out
Print
Easy Creme Brulee
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

A rich and decadent dessert, this Easy Creme Brulee With Raspberry and Lemon is surprisingly simple to make. This dessert is a total crowd pleaser!

Course: Dessert
Cuisine: American
Keyword: brunch desserts, Easy creme brulee, raspberry and lemon desserts
Servings: 5
Calories: 268 kcal
Author: Sarah Cook - Sustainable Cooks
Ingredients
Instructions
  1. Preheat oven to 325 degrees.

  2. In a small saucepan, mix sugar and cream on medium heat until steaming and hot (about 5 minutes). In a separate bowl, mix eggs, lemon zest, vanilla extract, and salt. Once the cream mixture is hot, slowly pour it into the egg mixture, whisking thoroughly as you incorporate the hot liquid.

  3. Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.

  4. Pour the egg and cream mixture into each ramekin over the raspberries. Very carefully pour hot water into the baking dish, and make sure the water goes midway up the side of the ramekins.

  5. Bake for 30-40 minutes, or until the custard is set. Place ramekins in the fridge, and cool thoroughly.

  6. 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. Don't have a kitchen torch? Place it on the top rack of your oven under the broiler set to low, watching carefully.

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 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 souffle.

 

Don't mix everything too vigorously as that will produce a creme brulee with lots of bubbles.

 

Use shallow ramekins to allow for even cooking. Dishes too deep will mean a jiggly creme brulee that doesn't set.

 

Want to make one giant easy creme brulee? Go for it, but make sure you use a shallow dish. You'll need to increase the cooking time. Check after 35 minutes and then every 5 minutes after that.

Nutrition Facts
Easy Creme Brulee
Amount Per Serving (1 g)
Calories 268 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 90mg 30%
Sodium 81mg 3%
Potassium 63mg 2%
Total Carbohydrates 16g 5%
Dietary Fiber 0g 0%
Sugars 14g
Protein 1g 2%
Vitamin A 17.7%
Vitamin C 5.7%
Calcium 4.2%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

This recipe was originally published in July 2011. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.

A rich and decadent dessert, this Easy Creme Brulee With Raspberry and Lemon is surprisingly simple to make. Step by step instructions includes no torch and make-ahead options. #sustainablecooks #cremebrulee #lemon #raspberries #desserts #brunchdesserts #simpledesserts

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4 comments on “Easy Creme Brulee With Raspberry and Lemon”

  1. 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!

  2. Thanks for linking up at Healthy 2day Wednesdays last week! Hope to see you add a post this week!

  3. 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!