Ultimate Vanilla Crème Brûlée with Fresh Raspberries
An elegant and indulgent French dessert featuring a silky vanilla custard base topped with a crisp caramelized sugar crust and fresh raspberries for a bright, tangy finish.
Equipment
- saucepan
- mixing bowl
- whisk
- fine sieve
- ramekins
- baking dish
- kitchen torch or broiler
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 0.25 cup granulated sugar (for topping)
- fresh raspberries
Instructions
- Preheat oven to 160°C (320°F). Heat heavy cream in a saucepan until steaming but not boiling, then stir in vanilla extract.
- In a bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour warm cream into the egg mixture while whisking. Strain through a fine sieve for a smooth custard.
- Pour into ramekins and place in a baking dish. Add hot water halfway up the sides and bake for 30–35 minutes until set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Sprinkle sugar evenly over each custard and caramelize using a torch or broiler until golden and crisp.
- Top with fresh raspberries and serve immediately.
Notes
For best results, use room temperature egg yolks and avoid boiling the cream. Bake in a water bath for even cooking and a smooth texture. Caramelize the sugar just before serving to maintain a crisp topping. You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 40mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 900IUVitamin C: 5mgCalcium: 80mgIron: 1mg
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