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Raspberry brûlée New-recipe-icon

Celebrate raspberry season with this take on crème brûlée. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert

  • Prep: 15 mins
    Cook: 30 mins
    plus 4 hrs chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 523
  • Carbohydrates 22
  • Saturated Fat 27
  • Sugar 22
  • Protein 5
  • Fat 46
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 523
  • Carbohydrates 22
  • Saturated Fat 27
  • Sugar 22
  • Protein 5
  • Fat 46
  • Fibre 1
  • Salt 0.1

Ingredients

  • 1 vanilla pod
  • ½ lemon, pared zest only
  • 300ml double cream
  • 100g raspberries
  • 4 egg yolks
  • 2 tbsp golden caster sugar
  • 2 tbsp demerara sugar

Method

  1. Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils – tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.

  2. Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.

  3. Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.

  4. If you don’t have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.

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