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Three ramekins filled with raspberry brûlée on a marble surface

Raspberry brûlée

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hrs chilling
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal523
fat46g
saturates27g
carbs22g
sugars22g
fibre1g
protein5g
salt0.1g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2017

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A star rating of 5 out of 5.6 ratings
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