Best 8 Raspberry CrÈme Brulee Recipes

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A raspberry crème brûlée is a decadent and flavorful dessert that is perfect for any occasion. This classic French dish combines a creamy custard base with a layer of caramelized sugar. The raspberry flavor adds a sweet and tart burst to the dessert, making it a perfect balance of flavors. If you are looking for a special treat to impress your guests, a raspberry crème brûlée is the perfect choice. With its elegant presentation and delicious taste, this dessert is sure to be a hit.

Let's cook with our recipes!

CHOCOLATE-RASPBERRY CREME BRULEE



Chocolate-Raspberry Creme Brulee image

Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

8 ounces semisweet chocolate, chopped
4 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar, divided
8 large egg yolks, beaten
1 tablespoon vanilla extract
30 fresh raspberries
2 tablespoons brown sugar
Additional fresh raspberries, optional

Steps:

  • Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

Nutrition Facts : Calories 549 calories, Fat 46g fat (27g saturated fat), Cholesterol 294mg cholesterol, Sodium 44mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 Servings

Number Of Ingredients 7

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
Pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
  • Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
  • Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
  • Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
  • Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
  • Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY RICE PUDDING CREME BRULEE



Raspberry Rice Pudding Creme Brulee image

This is one of the best variations to a creme brulee classic dessert.

Provided by EagleBro5

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

½ cup water
¼ teaspoon salt
⅓ cup long-grain rice
1 ⅓ cups heavy whipping cream
¼ cup half-and-half
½ vanilla bean, split lengthwise
6 large egg yolks
⅓ cup white sugar
36 raspberries
6 tablespoons white sugar

Steps:

  • Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
  • Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
  • Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
  • Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 37.6 g, Cholesterol 281 mg, Fat 25.3 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 130.2 mg, Sugar 25.8 g

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 8

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon cardamom
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract
1/2 pint fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
  • Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
  • 284784Recipe courtesy Ina Garten .

WHITE CHOCOLATE-RASPBERRY CRèME BRûLéE TARTLETS



White Chocolate-Raspberry Crème Brûlée Tartlets image

Categories     Berry     Chocolate     Dairy     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 15

Crusts
3/4 cup unbleached all purpose flour
4 teaspoons sugar
1/8 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons minced crystallized ginger
1 tablespoon ice water
1 tablespoon raspberry preserves, stirred to loosen
Custard
6 tablespoons whipping cream
1 ounce good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 large egg yolks
1/4 teaspoon vanilla extract
2 teaspoons sugar
Fresh raspberries

Steps:

  • For crusts:
  • Blend flour, sugar and salt in processor. Add butter and ginger and process using on/off turns until mixture resembles coarse meal. Add ice water and blend until moist clumps form. Gather dough into ball and divide into 2 pieces. Flatten each into disk and wrap in plastic. Chill until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 375°F. Roll out each dough disk on lightly floured surface to 6-inch round. Press into each of two 4 1/2-inch tartlet pans with removable bottoms. Trim overhang to 1/2 inch. Fold overhang in, pressing to form double-thick sides. Pierce crusts all over with fork. Freeze 15 minutes. Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes. Transfer to rack. Immediately spoon 1/2 tablespoon preserves over bottom of each crust. Cool completely. Reduce oven temperature to 350°F.
  • For custard:
  • Bring cream to simmer in heavy medium saucepan. Remove from heat, add white chocolate and whisk until melted. Whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks to blend well. Divide custard between crusts. Bake tartlets until center is just set, about 20 minutes. Cool on rack. Chill tartlets overnight.
  • Preheat broiler. Sprinkle each tartlet with 1 teaspoon sugar. Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes. Refrigerate tartlets until cold, at least 1 hour and up to 3 hours. Arrange raspberries around edge of tartlets.

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Make and share this Raspberry Creme Brulee recipe from Food.com.

Provided by Food Network Kitchen

Categories     Dessert

Time 1h35m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
1 pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
  • Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
  • Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
  • Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
  • Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
  • Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RED RASPBERRY CREME BRULEE



Red Raspberry Creme Brulee image

A "berry" enticing twist on traditional creme brulee, my rich, creamy dessert makes the perfect ending to a romantic meal or special occasion. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 5

1 can (21 ounces) raspberry pie filling
1-1/2 cups heavy whipping cream
6 large egg yolks
6 tablespoons sugar
1/4 cup coarse sugar

Steps:

  • Preheat oven to 325°. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside., In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly., Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours., If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.

Nutrition Facts : Calories 428 calories, Fat 26g fat (15g saturated fat), Cholesterol 286mg cholesterol, Sodium 71mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY CRÈME BRULEE



RASPBERRY CRÈME BRULEE image

Categories     Egg     Dessert

Number Of Ingredients 8

12 oz. frozen unsweetened raspberries, thawed, drained
¾ c. sugar
2 tsp. raspberry liqueur (optional)
5 egg yolks
2 c. whipping cream
¼ tsp. vanilla extract
5 tbs. unsalted butter
1/3 c. firmly packed brown sugar

Steps:

  • Gently toss berries with ¼ cup sugar and liqueur in bowl. Divide berries among six ¾-cup ramekins or custard cups. Whisk egg yolks and remaining ½ cup of sugar in heavy medium saucepan until pale and thick, about 3 minutes. Add cream and vanilla. Set saucepan over medium jet and stir until custard thickens and leaves a path on the back of a spoon when finger is drawn across, about 7 minutes; do not boil. Add butter and stir until melted. Carefully spoon over berries. Cover and refrigerate at least 4 hours or overnight. Preheat broiler. Press brown sugar through sieve over custards. Boil until sugar begins to melt and caramelize, about 2 minutes. Chill 3 hours.

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and will give your crème brûlée a beautiful color. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them and drain them before using.
  • Don't overcook the custard. The custard should be cooked until it is just set. If you overcook it, it will become rubbery.
  • Let the crème brûlée chill for at least 4 hours before serving. This will give the custard time to set and the flavors to meld.
  • Use a kitchen torch to caramelize the sugar on top of the crème brûlée. If you don't have a kitchen torch, you can use a broiler, but be careful not to burn the sugar.

Conclusion:

Raspberry crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little practice, you can make this classic French dessert that will impress your friends and family.

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