Description
A creamy vanilla-scented custard topped with a crisp caramel shell and fresh raspberry flavor.
Ingredients
Scale
- 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