Decadent Raspberry Vanilla Crème Brûlée
Indulge in the luxurious flavors of this Decadent Raspberry Vanilla Crème Brûlée. This elegant dessert combines silky smooth custard infused with rich vanilla and fresh raspberries, creating a delightful contrast between the creamy filling and the crisp caramelized sugar topping. Perfect for special occasions or intimate dinners, each spoonful reveals a perfect balance of sweetness and tartness, promising to impress your guests. Serve chilled and enjoy the delightful crunch of the caramel layer as you dig into the creamy, berry-infused custard below. Easy to prepare ahead of time, this dessert is sure to become a favorite in your culinary repertoire.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Raspberries
1 pint (fresh, reserved some for garnish)
Sugar
1 cup + more for sprinkling (divided)
Heavy cream
2 cups (for custard)
Half-and-half
1 cup (for custard)
Fine salt
1 pinch (for custard)
Vanilla bean
1 (split and seeded)
Egg yolks
8 large (at room temperature)
Instructions
1
Preheat the oven to 300 degrees F and position a rack in the center. Arrange four 9-ounce ramekins in a roasting pan, and prepare a large pot of boiling water to use later.
2
In a small saucepan over medium-high heat, combine 1 pint of raspberries and 1/2 cup of sugar. Stir until the sugar dissolves and the raspberries break down into a thick coulis, about 10 minutes. Remove from heat and allow to cool completely while you prepare the custard.
3
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of half-and-half, and a pinch of fine salt. Split the vanilla bean lengthwise, scraping out the seeds with a knife. Add both the seeds and the bean to the cream mixture. Bring to a boil over medium-high heat, then remove from heat and cover, allowing the flavors to infuse.
4
In a large bowl, whisk together 8 large egg yolks and the remaining 1/2 cup of sugar until the mixture is thick and pale yellow. Gradually whisk in the hot cream mixture, mixing continuously to prevent the eggs from curdling.
5
Strain the custard through a fine-mesh strainer into a clean medium bowl, discarding the vanilla bean. This ensures a silky texture for your crème brûlée.
6
Add two tablespoons of the cooled raspberry coulis to the bottom of each ramekin, spreading it evenly. Carefully pour the strained custard into the ramekins, dividing it evenly between them.
7
Place the roasting pan in the oven. Gently pour the hot water into the pan until it reaches about 2/3 of the way up each ramekin. Bake for approximately 55 minutes, or until the custard is set but still slightly jiggly in the center.
8
After baking, transfer the ramekins to a cooling rack and allow them to cool to room temperature. Chill them uncovered in the refrigerator for at least 3 hours, or up to 2 days ahead of serving.
9
When ready to serve, preheat a broiler or gather a kitchen torch. Sprinkle about 1 tablespoon of sugar evenly over the top of each chilled custard, using a moist paper towel to wipe any excess sugar off the sides.
10
Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden brown. Allow the sugar to harden for a minute, then garnish each crème brûlée with 3 reserved raspberries. Enjoy this delightful dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this dessert?
This dessert features a luxurious blend of rich vanilla-infused custard and fresh raspberry coulis.
At what temperature should I preheat the oven?
You should preheat your oven to 300 degrees F.
How many ramekins does this recipe require and what size?
The recipe requires four 9-ounce ramekins.
How do I make the raspberry coulis layer?
Combine 1 pint of raspberries and 1/2 cup of sugar in a saucepan over medium-high heat for about 10 minutes until thickened.
What types of dairy are used in the custard?
The custard uses a combination of 2 cups of heavy cream and 1 cup of half-and-half.
How should I prepare the vanilla bean?
Split the vanilla bean lengthwise and scrape out the seeds with a knife, adding both the seeds and the bean to the cream.
How many egg yolks are needed for this recipe?
You will need 8 large egg yolks at room temperature.
What is the secret to a silky smooth custard texture?
Straining the custard through a fine-mesh strainer into a clean bowl ensures a silky texture.
How do I prevent the eggs from curdling when adding hot cream?
Gradually whisk the hot cream mixture into the egg yolks continuously to temper them.
Where is the raspberry coulis placed in the ramekin?
Two tablespoons of the cooled raspberry coulis should be spread evenly at the bottom of each ramekin.
What is the purpose of the water bath during baking?
The water bath, or roasting pan filled with hot water, helps the custard bake evenly and prevents cracking.
How high should the water reach in the roasting pan?
The hot water should reach about 2/3 of the way up the sides of the ramekins.
How long does the Crème Brûlée need to bake?
It should bake for approximately 55 minutes.
How can I tell if the custard is done baking?
The custard is done when it is set but still slightly jiggly in the center.
How long should the custard chill before serving?
The custards should be chilled uncovered for at least 3 hours, or up to 2 days.
How do I create the caramelized sugar topping?
Sprinkle 1 tablespoon of sugar over the chilled custard and use a kitchen torch to melt it until deep golden brown.
Can I use a broiler if I don't have a kitchen torch?
Yes, you can use a preheated broiler to caramelize the sugar topping.
What should I do before caramelizing the sugar?
Use a moist paper towel to wipe any excess sugar off the sides of the ramekins.
What is the recommended garnish for this dish?
Garnish each serving with 3 reserved fresh raspberries.
Is this recipe suitable for making ahead of time?
Yes, it is easy to prepare ahead of time and can stay in the refrigerator for up to 2 days.
What is the total amount of sugar used in the recipe?
The recipe uses 1 cup of sugar divided, plus additional sugar for sprinkling on top.
Does the recipe include salt?
Yes, a pinch of fine salt is added to the cream mixture.
Should the raspberries be fresh or frozen?
The recipe specifies using 1 pint of fresh raspberries.
What should I do with the vanilla bean after infusing?
The vanilla bean should be discarded after straining the custard.
Why must the raspberry coulis be cooled before adding custard?
Cooling the coulis prevents it from mixing too much with the custard, maintaining the layers.
Can I use 4-ounce ramekins instead?
The recipe is designed for 9-ounce ramekins; smaller ones would require shorter baking times.
What is the first step in preparing the custard mixture?
The first step is bringing the heavy cream, half-and-half, salt, and vanilla to a boil.
How many grams of protein are in this dish?
Nutritional information for protein is not provided in the source data.
What tags are associated with this recipe?
Tags include dessert, crème brûlée, raspberry, vanilla, cream, elegant, fancy, french, and make ahead.
What is the texture of the finished dessert?
It features a silky smooth custard with a crisp, crunchy caramelized sugar topping.