Raspberry Lemon Creme Brulee

A rich and decadent dessert, this Raspberry Lemon Creme Brulee is surprisingly simple to make. Step by step instructions includes no torch and make-ahead options for this easy creme brulee recipe. 

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One of my favorite desserts of all time is creme brulee. Rich and creamy with that shatteringly crunchy crust, this dessert is a showstopper with surprisingly little work.

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.

Make this dessert extra special by using Homemade Vanilla Extract and sprinkle the top with Vanilla Sugar. No fresh raspberries? You can sub in No-Cook Raspberry Freezer Jam.

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.

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 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.

MORE Incredible DESSERT RECIPE IDEAS

• Strawberry Truffles
• Gluten-Free Strawberry Rhubarb Crisp
• Mocha Frosting
• Healthy Marshmallows
• Gluten-Free Blackberry Crisp
• Nordy Bars
• Chocolate Vegan Ice Cream
• Old-Fashioned Fudge
• No Churn Peanut Butter Ice Cream
• Vegan Chocolate Mousse
• Chocolate Pretzel Bark
• Chocolate Strawberry Bark

Print Recipe

5 from 4 ratings

Raspberry Lemon Creme Brulee

Prep Time5 mins

Cook Time35 mins

Cooling Time3 hrs

Total Time40 mins

A rich and decadent dessert, this Raspberry Lemon Creme Brulee is so simple to make. Instructions includes no torch options for an easy creme brulee recipe.

Servings: 5

Course: Dessert

Cuisine: American

Keyword: brunch desserts, Easy creme brulee, raspberry and lemon desserts

Calories: 268kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• ▢ 4 egg yolks
• ▢ 1/8 tsp kosher salt
• ▢ 1 tsp pure vanilla extract
• ▢ 2 tsp lemon zest
• ▢ 1 1/4 cups heavy cream
• ▢ 1/3 cup sugar {plus more for dusting}
• ▢ 32 raspberries
• ▢ boiling water {for baking pan}

US Customary - Metric

Instructions

• Preheat oven to 325 degrees.
• 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.
• Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.
• 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.
• 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.

Notes

Make sure your eggs are room temperature before cracking. 

 

Use shallow ramekins to allow for even cooking. Dishes too deep will mean 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 Facts

Raspberry Lemon Creme Brulee

Amount Per Serving (1 g)

Calories 268 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 90mg30%

Sodium 81mg4%

Potassium 63mg2%

Carbohydrates 16g5%

Fiber 0g0%

Sugar 14g16%

Protein 1g2%

Vitamin A 885IU18%

Vitamin C 4.7mg6%

Calcium 42mg4%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate, I earn from qualifying purchases.

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.

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