| Level: | Intermediate |
| Total: | 4 hr 5 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 1/3 cups heavy cream
- 2/3 cup sugar, plus more if needed
- 1 vanilla bean
- 6 eggs
- 4 to 8 teaspoons sugar, divided
- 1 cup fresh raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- Special equipment: 4 (6-ounce) ramekins, a baker’s torch
Instructions
- For the custard: Preheat the oven to 325 degrees F. Place 4 (6-ounce) ramekins in a 13 by 9 by 2-inch baking pan. Fill a tea kettle or small saucepan with a spout with water and heat.
- Add the heavy cream and sugar to a medium saucepan and whisk to combine. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the vanilla bean using the back of the knife to prevent the pod from breaking. Add the seeds and bean to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some of your extra sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.) Whisk over medium heat until the sugar dissolves, the vanilla seeds break up and the mixture comes to a simmer. Cover the pan, reduce the heat to low and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and either discard the vanilla bean or reserve, dry out and add to your sugar bowl!
- Place a medium bowl over some wet paper towels, or form a dish towel into a circle or wreath shape and nestle the bowl in the center. This will help act as your third hand or as a base to hold the bowl in place when you start tempering in your hot liquid. Separate the eggs, add the yolks to the bowl and whisk to combine. (Reserve the egg whites for another use, or make meringues and store in an air-tight container for a sweet treat anytime!) Gradually whisk in the hot cream mixture, making sure to scrape any remaining vanilla beans into the mixture as well. Return the custard to the measuring cup. Pour the custard into the ramekins, or use either a 4 or 6-ounce ladle to help evenly distribute. Pour enough hot water from your tea kettle into the pan to come halfway up the sides of the ramekins. Carefully transfer the baking dish into the oven. Alternatively, to make sure none of the water from the pan ends up in the filled ramekins, you can place the pan with the ramekins in the oven, and then add the water to come halfway up the sides.
- Bake the custards until the center is set but still jiggles a bit when you gently shake the pan, 30 to 35 minutes. Carefully remove the ramekins from the water bath and set aside to cool to room temperature. Once at room temperature, place into the refrigerator to cool completely.
- For the brulee: Sprinkle 1 to 2 teaspoons sugar evenly over the tops of each custard, picking up the ramekin if needed. Position the flame of a baker’s torch 1 to 2 inches above the surface of the custard and move the torch around in an even circle to melt and brown the sugar, moving from ramekin to ramekin. Do not allow the sugar to burn. You can even pick up and tilt the ramekin to help even out the caramelized sugar. If you don’t have a baker’s torch, place all the ramekins on a baking sheet and pop under the broiler. Watch the whole time, and rotate the baking sheet as needed until the sugar melts and browns evenly.
- For the berries: Combine the raspberries, sugar and lemon zest in a bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. When ready to serve, spoon the berry mixture atop the custards.
- Cook’s Note: Creme brulee is super easy and you can infuse the cream with almost any flavor. If you like coffee, add a pinch or 2 of instant coffee granules to the cream. For a lavender-scented brulee, just steep a dash of lavender in the cream, then strain as usual.
- Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to “finger tight” when finished using the torch. Children should never use a propane gas torch without adult supervision.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 757 |
| Total Fat | 58 g |
| Saturated Fat | 34 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 11 g |
| Cholesterol | 430 mg |
| Sodium | 145 mg |
Reviews
Delicious, my go to recipe I use vanilla extract and it is amazing
Kelly – if you do not temper the eggs properly you will get the eggy taste.
This is wonderful!!
My favorite creme brulee recipe and very easy to make
This was one of the best desserts my wife ever made for me…and I even got to help a little bit by using the torch for the brûlée. An awesome dessert I would recommend for anyone.
This recipe was nauseatingly eggy. I despise the taste of eggs, and this recipe tasted like a sweet egg salad. I have never had a creme brulee with such a strong egg taste.
I do not recommend it, go for one with less eggs. I just tried a spoonful and I am practically gagging from the egg taste. WHY SO MANY EGGS?
mmm!!!!!! I love making Creme Brulee and this is a verry YUMMY recipe, I love eating this with a strawberry sliced up. This is a MUST!!!
I love this recipe with raspberries because it adds just the little extra texture and tartness to balance out the creamy/rich texture of the custard/creme. I did adjust a few things since making it at least 5 times so far. I use 1/2 c. sugar to 3 cups heavy cream. Once I replaced about 1/2 c. heavy cream for 1/2 c. half and half to lighten it up a bit (the half & half seemed to remove didn’t leave that “film” you get in your mouth at times because it is so rich. It is still a lovely recipe hope you love it too…… I have to say that my creme brulee is better than what I have had in the restaurants!!!!!!!
nice texture
This was my first time making a creme brulee and what a great first experience! It was so delicious. I didn’t think the sugar was too much. I did not have a torch so I had to put it under the broiler and I didn’t get the crust I wanted but it was still slightly crunchy on the top. It was very simple to make. When I make creme brulee again, it will be off this recipe. Thank you!
I made this recipe as my first creme brulee attempt and it came out perfect. I will back off the sugar next time as it is almost too sweet. I added kiwi slices in a pattern and dropped the raspberries on top and it even looked good. I have eaten at a lot of high end restaurants and this creme brulee is just as good as the ones I pay $10-15 for and I made it.