Best Raspberry CrÈme Brulee Recipes

RASPBERRY CREME BRULEE

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.

CHOCOLATE-RASPBERRY CREME BRULEE

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.

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

RASPBERRY CREME BRULEE

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 .

RASPBERRY RICE PUDDING CREME BRULEE

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.

WHITE CHOCOLATE-RASPBERRY CRèME BRûLéE TARTLETS

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.

CHOCOLATE MANGO-RASPBERRY CREME BRULEE

Steps:

• Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.

WHITE CHOCOLATE-RASPBERRY CHAMBORD CRèME BRULEE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
• In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
• In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
• Set the ramekins in a large baking pan lined with a dish towel.
• Place several berries and a dash of chambord into each ramekin.
• Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake, uncovered, for 35 minutes.
• Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
• Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
• Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
• When ready to serve, position oven rack in the second-highest position and preheat the broiler.
• Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
• Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
• Set the ramekins on a baking sheet and slide it under the broiler.
• Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
• Alternatively, you may brown the tops with a torch for about 1-2 minutes.
• Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.

RASPBERRY CREME BRULEE

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.

RASPBERRY CREME BRULEE

Steps:

• Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
• Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
• Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
• Pour custard mixture over raspberries.
• Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.
• Chill.
• Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
• Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.

LEMON RASPBERRY CREME BRULEE (KAREN DEMASCO)

Steps:

• use regular lemon juice

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE RECIPE

Steps:

• Preheat oven to 300 F(150C0. Place seven raspberris in bottom of each of six 1/2 cup(125ml) ramekins. Place ramekins in a shallow roasting pan In a medium bowl, whisk together egg yolks sugar and salt until well combined. In a medium saucepan, heat cream and milk until just simmering. Remove saucepan from heat and whisk in white chocolate until it is melted and smooth. Gradually whisk warm cream into egg yolk mixture. Strain mixture through a fine mesh sieve into a pitcher. Pour custard into ramekins dividing evenly. Pour enough boiling water into roasting pan to come halfway up sides of ramekins. Bake for about 1 hour until centres of custards are just set. Remove ramekins from roasting pan and cool to room temperature on a wire rack. Cover and refrigerate for at least 3 hours. Just before serving, sprinkle brown sugar evenly over tops of custards to cover competely. Ignite a blowtorch and caramelize sugar moving torch constatnly so sugar doesn't burn. You can also broil for 1 minute if you do not have a blowtorch until caramelized. Garnish with remaining raspberries

RED RASPBERRY CREME BRULEE

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.

RASPBERRY CRÈME BRULEE

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.

RASPBERRY CRèME BRULEE

Steps:

• 1. Preheat oven to 325°. In a small heavy pan mix cream and vanilla bean. Cook over medium low heat about 15 minutes or until mixture just starts to simmer, stirring frequently but do not boil. Remove from heat. Cover and let stand for 15 minutes to infuse cream with vanilla flavor. Remove vanilla bean; discard or reserve for another use.
• 2. Meanwhile, in a medium bowl mix egg yolks and sugar. Beat with a wire whisk just until mixture is thick and lemon colored. Gradually whisk warm cream into egg mixture.
• 3. Place eight ramekins each 4 ounces or six custard cups each 6 ounces, in a 13 x 9" baking dish. Divide the 3/4 cup berries among ramekins. Divide cream mixture evenly among ramekins. Place baking dish on oven rack. Pour hot water into baking dish to reach halfway up sides of ramekins.
• 4. Bake about one hour or until a knife inserted near center's comes out clean. Remove ramekins from water; cool on a wire rack. Cover and chill for 1 to 8 hours. If desired, garnish with additional berries. Makes 6 to 8 servings.