Raspberry Creme Brûlée Recipe

Tap your spoon onto the hard caramelized sugar crust and break into the thick creamy brulee that awaits. Dive deeper to find raspberry sauce that awakens the tastebuds with a zing leaving you with a thirst for more.

Creme Brulee Recipe
(1 quantity of this recipe was enough to make 6 individual creme brûlées, the containers I used when filled to the level that the brulee came to hold 150ml)

216g (7.62 ounces) or 1 1/2 cups frozen raspberries
2 tsp vanilla essence
1 Tbsp sugar

714g (25.19 ounces) or 3 cups cream
108g (3.81 ounces) or 1/2 cup sugar
1 vanilla bean
6 or 90g (3.17 ounces) large egg yolks

For the crispy sugar on top: brown sugar and a brulee torch

To make your sauce place two thirds of the frozen raspberries into a saucepan with a little vanilla extract and a spoonful of sugar. Stir over a high heat until the mixture boils and the raspberries fall apart.

Pour this hot mixture into a fine sieve and using the back of a spoon push through as much liquid as you can. After a few minutes you will be left with a slurry of seeds in the sieve and the sauce in the bowl.

Place a few of the whole raspberries in the base of each bowl and spoon over some sauce.

Turn your oven to 150C (302 degrees Fahrenheit), it is important that the oven is not hotter than this or the brulees can curdle, if you have an oven thermometer check the oven temp, if not and you’re using a fan forced oven turn it down to 120C (248 degrees Fahrenheit) to be safe.

Put your cream into a saucepan. Cut your vanilla bean in half lengthwise. Scrape your knife along the length of the inside of the bean to get all those seeds out. Put the seeds and the pod into the cream. Bring the cream to the boil then remove from the heat and leave for about 15 minutes for the flavours to infuse.

Remove the large pieces of vanilla pod and reheat.

Whisk together your egg yolks and sugar until they look thick and pale. Pour in a little of the cream at a time and whisk well.

Pour into a jug through a sieve to get rid of any of the smaller pieces of vanilla pod. When you pour the mixture into the containers pour onto a spoon that is low in the container. This helps disperse the liquid gently into the container so that it sits on top of the raspberry sauce instead of mixing with it.

Place the dishes in a water bath and bake in the oven for 1 1/2 – 2 hours. Check them after 1 1/2 hours, see the video for instructions on how to tell if they are ready.

Place in the fridge to chill.

To make the crispy top put a thin film of brown sugar on the top and use a brulee torch to melt it (see video for alternatives).

Resource: howtocookthat