Raspberry Creme Brule Recipe at MyDish

Raspberry Creme Brule

5 stars based on 67 reviews Rate this Recipe


  • 1. Mix yolks well with sugar.
  • 2. Put cream in a double saucepan, bring to scalding point then allow to cool.
  • 3. Pour cream mixture over egg yolk mixture, blending well.
  • 4. Add vanilla essence and then return to the saucepan and thicken carefully over the heat stirring constantly.
  • TIP - Don't let it boil. You can tell when its ready because the cream mixture will cover and stick to the back of a spoon.
  • 5. Put some raspberries (1 punnet) into a glass bowl and then strain in the cream mixture.
  • 6. Leave in the fridge for at least 2 hours.
  • 7. When cool and set - dust surface with caster sugar (I then found this cooks blow torch which I use to caramelise the sugar - its fab) - Put back into the fridge to cool
  • Tips

    • If you dont have a cook's blow torch then put the creme brulee under the grill to brown - but put it in a dish with ice so you dont cook the custard!

    Comments Add your comment


    • 4 Egg Yolks
    • 1 Pint Cream
    • 1 Tsp (level) Caster Sugar
    • 1 Tsp Vanilla Essence
    • Caster Sugar Topping
    • 1 box raspberries

    By Views 23885  Added Sat Aug 4 2007

    This Creme Brule dessert is easy to make looks good and tastes delicious


    The biggest problem for me was trying to get the caster sugar on the top to caramelize evenly. I used to put it under the grill – can you believe it - we had a few fires!. Then one night I was out to dinner with my husband at this French Restaurant Read More