Crème Brûlée with Raspberries
Adding a touch of jam and fresh berries created an out-of-this-world dessert: Crème Brûlée with Raspberries!
Leave it to Dorie Greenspan to tweak a classic, sugar-crusted custard dessert into something special. This is a delicious twist on a Crème Brûlée Recipe!
Why You Must Make
- Crème brûlée was today’s French Fridays with Dorie selection….perfect for Christmas Eve’s Eve.
- And Dorie’s version surprised us with some jewel-toned jam beneath the custard along with some fresh raspberries…so beautiful for the holidays. I was skeptical that Dorie’s recipe could rival my favorite Le Cirque crème brûlée which is a family favorite!
- We also love this White Chocolate Crème Brûlée. But the sound of Crème Brûlée with Raspberries was too tempting not to make.
How to Make
I made 3 with raspberry jam (just a teaspoon smeared on the bottom of the ramekin), 2 plain, and 1 dotted with fresh raspberries. Dorie’s oven temperature was lower than my usual version and the cooking time longer (200º for an hour), and it’s actually just as creamy. And the berries take this from typical to extraordinary…thumbs up this week! Merry Christmas to all my wonderful friends across the globe who are celebrating this weekend!!!
You May Also Like
- Classic Creme Brulee
- Creme Brulee Cheesecake
- White Chocolate Creme Brulee
- Fresh Raspberry Crisp
- Plus more of my Best Dessert Recipes
- 2 tablespoons Raspberry Jelly
- 1 ¾ cups Heavy Cream
- 4 Egg Yolks
- ⅓ cup Sugar
- 2 teaspoons Vanilla Extract
- Turbinado Sugar (Sugar in the Raw) for the burnt sugar topping
Preheat oven to 300°. Place 6 shallow creme brulee dishes on a rimmed sheet pan and set aside.
- Spread about 1 teaspoon jelly on the bottom of each dish.
- Bring the cream to a boil in a saucepan. Then set aside.
- Add the yolks and the sugar to a large liquid measuring cup with a spout (I used a 4-cup version). Whisk until blended.
- Slowly drizzle in the hot cream while whisking constantly. You do not want to cook the eggs.
- Whisk in the vanilla.
- Strain the custard mixture as you divide it among the baking dishes.
- Bake for about 60 minutes or until set. Mine took longer.
- Cool to room temperature, then chill thoroughly in the refrigerator.
- To serve, sprinkle the tops with turbinado sugar then use a kitchen torch until the sugar bubbles and browns.
- Serve after letting the sugar topping solidify.
Amount Per Serving: Calories: 338Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 201mgSodium: 26mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
This recipe was inspired by a version in Dorie Greenspan’s cookbook, Around My French Table (affiliate link).
And on a side note, I just received the Fabulous Blog Award from Balvinder (AKA Neetu) from Gluten Free Food. Thank you so much…it’s such an honor to be recognized by a wonderful blogger and friend! She asked me to share a kitchen disaster on her site, so I’ll spill it here, too:
The first time I made bubble roll, I mistakenly used an angel food pan instead of a solid tube pan. A pool of caramel seeped from the pan and covered the bottom of my oven; I immediately turned on the self-cleaning setting after removing the rolls. Flames soon filled the oven as the sugar caught on fire, then our smoke detector alerted the fire department. A huge hook and ladder fire engine, sirens blaring, appeared in front of our house…and I had to explain that I was just burning breakfast!