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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. 

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

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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.

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

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.

Process steps for making lemon creme brulee

Three process shots for making raspberry creme brulee

Using a kitchen torch on easy creme brulee

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.

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

MORE Incredible DESSERT RECIPE IDEAS

Little jars of easy creme brulee with a spoonful being lifted out
Print Recipe
5 from 4 votes

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.

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}

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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8 comments on “Raspberry Lemon Creme Brulee”

  1. 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 

      • Na, 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 full of sass and snark so it may not be your cup of tea…

  2. 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!

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

  4. 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!