Iced raspberry & basil brûlées

Iced raspberry & basil brûlées

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(4 ratings)


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Cooking time

Prep: 20 mins 20 minutes, plus setting

Skill level



Serves 4

Impress your friends with this interesting twist on a loved classic

Nutrition and extra info

  • Freezable
  • Nut-free
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 225g punnet raspberries
  • 50g golden caster sugar
  • 142ml pot double cream
  • 100ml good-quality custard
  • handful basil leaves, finely shredded
  • 3 tbsp icing sugar

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  1. Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon. Whip the cream until it holds its shape, then fold the custard and basil through the cream. Spoon the creamy mixture over the raspberries and smooth over the tops. Leave the ramekins in the freezer for about 30 mins to just set the cream - you don't want it set solid. The creams can now be frozen for up to 2 weeks, but should be defrosted slightly in the fridge for a few hours before serving.
  2. To serve, dust each ramekin evenly with a layer of icing sugar, then use a blowtorch to caramelise the top. Leave the caramel to harden for 1 min, then serve straight away.

Recipe from Good Food magazine, August 2008

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littlejones's picture
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These do taste nice, but much less basil-ey than I expected. I put in what I felt was a handful (I do have small hands admittedly), but it is more of an occasional flavour while you're eating it, rather than having permeated the dish. However, it is still tasty and very easy, and they look impressive. I will probably make it again, though will have to have a think about how to make the basil stand out better against the raspberries.

jayne40's picture
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I have made these on numerous occasions and they always go down a treat, everyone comments. The last time i made these were for a dinner party all the guest gushed and one has asked for the recipe. Fantastic and very easy to make, wonderful with the basil!!

peskypeeza's picture
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I probably didn't do these babies justice as I worked on a low-fat basis: reduced fat and sugar custard and yoghurt mixed with creme fraiche instead of double cream. However, they were still tasty and the basil and raspberry worked really well togethrt.

Only problem was getting my sugar to caramelise - just didn't happen!

lynmerry's picture
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very easy to make, the basil really works - its gorgeous