Crème Brulee is one of those desserts I used to make quite often when I consulted in the restaurant business because customers love it so much and it was super economical. This Raspberry Crème Brulee is a twist on tradition with all the creaminess you would expect, but with some added fruity flavors and an outrageous pink hue.
I thought this dessert would make a great treat for Valentine’s Day, but you could make it for any occasion, especially if you have raspberry lovers in the house. I used raspberry powder, which is freeze-dried raspberries that have been pulverized into a dust in a food processor — you can find them online or at many stores today. I think the flavors mimic fresh raspberries and create a cream that’s so gorgeous to present to anyone. The caramelized sugar crust I did under the broiler, so you wouldn’t have to buy a blow-torch to make this dessert, but I torch would give you a slightly darker sensation on top.
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup raspberry powder, see above
5 egg yolks
2/3 cup granulated sugar + 1/3 cup for topping
fresh raspberries for garnish, optional
- Preheat oven to 325 degrees. In a saucepan, combine milk and cream and place over medium-high heat. When milk mixture is simmering, whisk in raspberry powder until mostly smooth.
- In a bowl, whisk together egg yolks and 2/3 cup sugar. Remove 1/4 cup warm cream from saucepan, and drizzle into egg mixture, while whisking by the tablespoonful. *This is called tempering the eggs so they don’t curdled.
- Add warmed eggs to saucepan with remaining cream mixture and whisk. Cook until thickened slightly and when you run your finger across back of spoon, you can see a clean line.
- Strain through a fine mesh strainer to remove any lumps of eggs or raspberry bits. Pour into 4 ounce ramekins.
- Place on a sheet tray or casserole dish and pour hot water around edges of ramekins to reach 1/2 way up sides.
- Bake in oven for 25-30 minutes, or until custard is set. Remove and cool. You can chill in refrigerator at this point or serve room temperature.
- Sprinkle tops with a tablespoon of sugar and brulee under broiler for 5-6 minutes. Remove and serve. Enjoy!