Raspberry Crème Brûlée is a creamy, vanilla-scented custard crowned with a crisp caramel shell and bright raspberry flavor folded or topped in. I’ve made this several times for dinner parties and family treats — the contrast between silky custard and crunchy top never fails to impress. If you’re curious about how custard compares to crème brûlée, see the difference between custard and crème brûlée for a clear breakdown.
Why Make This Recipe
- It tastes elegant but uses simple pantry ingredients: cream, egg yolks, sugar, vanilla, and fresh raspberries.
- The texture contrast (silky custard vs. brittle caramel) makes each spoonful interesting and satisfying.
- It’s a great make-ahead dessert — you can prepare the custards a day ahead and torch sugar at serving time.
- Perfect for special occasions like dinner parties, birthdays, or date nights because it feels fancy with minimal fuss.
- Personal insight: I love how adding raspberries brightens the rich custard without overwhelming it.
Recipe Overview
- Prep time: 20 minutes active (plus 15 minutes for melting cream with vanilla)
- Cook time: 35–40 minutes in a bain-marie at 325°F (160°C)
- Chill time: minimum 2 hours, ideally 4 hours or overnight
- Total time: about 4.5 hours including chilling (hands-on ~1 hour)
- Servings: 4 standard 6-oz (180 ml) ramekins
- Difficulty: Medium — basic techniques, but attention to temperature and gentle baking is important
- Method: Stovetop tempering of egg yolks, baking in a water bath (bain-marie), and finishing with a hot torch to caramelize sugar
My Experience Making This Recipe
I tested this recipe multiple times to nail the custard set and raspberry balance. I learned to fold a few whole raspberries into each ramekin and also to press a couple on top before chilling for a prettier presentation. A key discovery was that reducing oven temp slightly and extending bake time gives a creamier texture.
How to Make Raspberry Crème Brûlée
Start by heating 2 cups (480 ml) heavy cream with a split vanilla bean or 1 tsp vanilla extract until just simmering; remove from heat. Whisk 5 large egg yolks with 1/2 cup (100 g) granulated sugar, then temper the yolks by slowly adding the hot cream while whisking. Strain the custard into a pitcher, stir in 3/4 cup (100 g) fresh raspberries (lightly mashed or left whole), and divide into four 6-oz ramekins. Place ramekins in a deep baking dish, pour hot water into the pan until it reaches halfway up the ramekins, and bake at 325°F (160°C) for 35–40 minutes until the centers barely jiggle. Chill 2 to 4 hours; when ready to serve, sprinkle 1–2 teaspoons of sugar evenly over each custard and caramelize with a kitchen torch about 2 inches away until golden and crisp. If you’re wondering about cookware choices, this guide explains whether using Pyrex is suitable for crème brûlée: using Pyrex for crème brûlée.
Expert Tips for Success
- Use a fine-mesh strainer after tempering to remove any cooked egg bits for an ultra-smooth custard.
- Maintain a gentle water bath: hot but not boiling water prevents curdling and grainy texture.
- Bring cream to just under a boil (small bubbles at edges) and pour slowly when tempering yolks to avoid scrambling.
- For the best caramel top, use superfine sugar or cane sugar; it melts and browns more evenly. Also note whether foil cups are suitable before using them for individual brûlées: advice on foil cups for crème brûlée.
- If you don’t have a torch, preheat a broiler and watch closely — it can caramelize quickly but risks overheating the custard.
How to Serve Raspberry Crème Brûlée
- Serve chilled ramekins with the caramelized top breaking audibly when tapped with a spoon for dramatic flair.
- Garnish with 2–3 fresh raspberries and a small mint sprig for color contrast.
- Pair with a light dessert wine or sparkling wine to complement the sweet-tart raspberries.
- For a rustic brunch, serve alongside shortbread or buttery biscotti for crunch variety.
Storage and Reheating Guide
Store chilled, uncaramelized crème brûlée in airtight containers or cover ramekins tightly with plastic wrap for up to 3 days in the refrigerator. If you already torched them, cover carefully with a loose tent of foil to keep the shell from softening; consume within 24 hours for best texture. Crème brûlée does not freeze well — ice crystals change the silky texture, so avoid freezing when possible. For reheating, bring chilled custard to room temperature for 15–20 minutes, then re-torch sugar with a kitchen torch; this maintains the crisp top without reheating the custard itself. If you need guidance about ovenproof glass, read this on using glass bowls safely for crème brûlée: using glass bowls for crème brûlée.
Recipe Variations
- Raspberry swirls: Puree raspberries and strain seeds, then gently swirl 2 tablespoons into each ramekin before baking.
- Dairy-free: Substitute full-fat coconut milk (use 2 cups) and add 1 tablespoon cornstarch mixed with a little cold coconut milk to help set; bake the same way.
- Lower-sugar: Reduce custard sugar to 1/3 cup (67 g) and use a light dusting of granulated sugar for the torching step.
- Shortcut option: If you prefer convenience, learn when using store-bought custard makes sense and how to adapt it here: using store-bought custard for crème brûlée.
Nutritional Highlights
- Rich in calcium and vitamin A from heavy cream; provides protein from egg yolks.
- High in fat and sugar, so enjoy as an occasional treat — consider smaller servings for calorie control.
- Allergen information: contains dairy and eggs; not suitable for those with lactose intolerance or egg allergies without substitutions.
Troubleshooting Common Issues
- If the custard becomes grainy or curdled: you likely overheated the mixture or added cream too hot; next time temper more slowly and keep the oven under 325°F (160°C).
- If the center is still liquid after baking: bake longer in 5–10 minute increments; the custard should wobble slightly but not be syrup-like.
- If the caramel top is sticky after torching: the sugar may have been under-heated; re-torch briefly or let sit a few minutes to harden fully at room temperature.
Frequently Asked Questions
Q: Can I make the custard ahead and torch the sugar later?
A: Yes — bake and chill the custards up to 48–72 hours in advance, then torch just before serving for the freshest crack and contrast. Chilling allows the custard to fully set, making torching safer and faster.
Q: How do I know the custard is done without a thermometer?
A: Look for a slight jiggle in the center when you gently shake the pan; the edges should be set while the center still moves like jello. A thermometer isn’t necessary, but an instant-read inserted into the center should read about 170–175°F (77–79°C) when properly set.
Q: Is a kitchen torch necessary or can I use the oven broiler?
A: A torch gives the most control and prevents reheating the custard, but a preheated broiler works in a pinch. Place ramekins on a baking sheet under the broiler and watch constantly — it takes 30–60 seconds and can burn quickly.
Q: How can I prevent the caramel from cracking too hard or being too thick?
A: Use a thin, even layer of sugar (1–2 teaspoons) and keep the torch moving about 2 inches above the surface. Let the sugar liquefy and then stop heating when it’s a deep amber; thicker layers produce a tougher shard, while thinner layers give a pleasant snap.
Raspberry Crème Brûlée
- Total Time: 270 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy vanilla-scented custard topped with a crisp caramel shell and fresh raspberry flavor.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 vanilla bean or 1 tsp vanilla extract
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (100 g) fresh raspberries
- 1–2 tsp granulated sugar for caramelizing
Instructions
- Heat heavy cream with vanilla until just simmering; remove from heat.
- Whisk egg yolks with sugar and temper by slowly adding hot cream while whisking.
- Strain the custard into a pitcher and stir in the raspberries.
- Divide the mixture into four 6-oz ramekins.
- Place ramekins in a deep baking dish and pour hot water into the pan until halfway up the ramekins.
- Bake at 325°F (160°C) for 35-40 minutes until centers barely jiggle.
- Chill for 2 to 4 hours.
- Before serving, sprinkle sugar on each custard and caramelize using a kitchen torch until golden and crisp.
Notes
For best results, use a fine-mesh strainer after tempering to ensure an ultra-smooth custard. Maintain a gentle water bath to avoid curdling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 225mg