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Recipes

Vanilla Creme Brulee with Raspberries

By Jeanne Thiel KelleyPhotography by Mark Thomas

2.3

(6)

Image may contain Plant Fruit Food and Raspberry

Recipe information

  • Yield

    6 Servings

Ingredients

6

tablespoons raspberry jam

2

1/2 pint baskets fresh raspberries

6

large egg yolks

6

tablespoons sugar

1

vanilla bean, split lengthwise

1

1/2 cups whipping cream

12

teaspoons (packed) golden brown sugar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.

    Step 2

    Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

    Step 3

    Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.

    Step 4

    Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

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