Raspberry Custard Brulee Recipes

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RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 Servings

Number Of Ingredients 7

1 pint raspberries
1 cup sugar, plus more for sprinkling
2 cups heavy cream
1 cup half-and-half
Pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 300°F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
  • Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
  • Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
  • Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
  • Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
  • Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.

RASPBERRY CREME BRULEE RECIPE



Raspberry Creme Brulee Recipe image

A creamy and delicious creme brûlée recipe has fresh raspberries mixed in for a tasty change on a classic.

Provided by Deborah

Time 1h15m

Number Of Ingredients 6

2 1/2 cups heavy cream
1 vanilla bean*
6 large egg yolks
1/4 cup sugar
6 oz fresh raspberries, plus more for serving
3-4 tablespoons sugar**

Steps:

  • Preheat the oven to 300ºF.
  • Place the cream in a saucepan over medium-low heat. Split the vanilla bean in half, and scrape out the seeds. Add the seeds and the bean to the cream. Heat the cream just until bubbles start to form around the outside of the pan.
  • Meanwhile, combine the egg yolks and the sugar in a large bowl and whisk until they are lighter in color.
  • Place individual serving sized ramekins in a baking dish. Divide the raspberries between the ramekins.
  • Once the cream has just started to bubble, remove the vanilla bean. Slowly pour a few tablespoons of the cream into the egg mixture, whisking vigorously the whole time. Continue to add the warm cream until it has all been incorporated, making sure to whisk the entire time. If Pour the mixture into the ramekins, over the raspberries.
  • Fill a large liquid measuring cup with very hot water. Transfer the baking dish with the ramekins to the oven, then carefully pour the water into the baking dish, about halfway up the sides of the ramekins, being careful to not get any water into the custards.
  • Bake until the creme brûlée is set, but it still has a little bit of a jiggle in the center, 50-60 minutes. Remove the dish from the oven, and carefully remove the ramekins from the hot water. Let them cool completely, then refrigerate until completely chilled, at least 2 hours but preferably overnight.
  • When ready to serve, sprinkle the tops of the creme brûlée with the sugar. Using a kitchen torch, torch the sugar until it is melted and crispy. Let sit for a few minutes before topping with a few additional raspberries and then serve.

LOWFAT RASPBERRY CREME BRULEE



Lowfat Raspberry Creme Brulee image

This lower fat dessert is made with fresh raspberries, non-fat milk, and egg substitute, and then baked to perfection. The result is a creamy custard topped with a crispy layer of caramelized sugar.

Provided by Debrah

Time 2h40m

Yield 6

Number Of Ingredients 7

2 cups non-fat milk
2 tablespoons non-fat dry milk powder
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons sugar

Steps:

  • Preheat the oven to 325 degrees F. In a bowl, whisk together the milk and milk powder until smooth. Whisk in the egg substitute, sugar, and vanilla extract. Place 5 raspberries in the bottom of each 6-ounce custard cup or ramekin. Divide the milk mixture between the custard cups. Place the custard cups in a deep baking pan. Fill the pan with 1-inch of hot water, being careful not to get water in the custard. Place the pan in the oven and bake at 325 degrees F for 25 minutes or until the custard has set. Remove the custard cups from the water and dry them carefully. Place them in the refrigerator to chill completely (about 2 hours). When ready to serve, preheat the broiler. Sprinkle 1/2 teaspoon of sugar evenly over the top of the custard. Place the custard cups on a baking sheet and place 4-inches under the broiler. Broil until the sugar has caramelized. Serve immediately.

BAKED RASPBERRY CUSTARD



Baked Raspberry Custard image

This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.

Provided by Sweet Pickles Mom

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

3 cups fresh raspberries
¼ cup white sugar
1 ½ cups whole milk
6 large eggs
1 ¼ cups white sugar
1 cup all-purpose flour
2 ½ tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup coarse sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
  • Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
  • Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
  • Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g

RASPBERRY CUSTARD MERINGUE



Raspberry Custard Meringue image

Whenever I serve this meringue at a dinner, I can count on one thing-hearing a few husbands asking their wives to make sure to get the recipe!

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 20

MERINGUE:
4 large egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
CUSTARD:
3/4 cup sugar
1/4 cup all-purpose flour
2 cups whole milk
3 to 4 large egg yolks
1/4 cup butter, cubed
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1 cup heavy whipping cream
1/3 cup semisweet chocolate chips
3 tablespoons butter
1 quart fresh raspberries

Steps:

  • For meringue, place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment., Beat the egg whites, vanilla, salt and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold in nuts. , To form crust, place meringue mixture on parchment; spread in a 14-in. diameter circle (or in several smaller circles for individual servings). Bake at 275° for 1 hour; turn off heat and leave meringue in oven for at least 1 hour longer. , Remove from the oven and cool on baking sheets. When cooled completely, remove meringue from parchment., For custard, in a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in the butter, vanilla and salt. , Pour into bowl; cover with plastic wrap and cool completely. (Can be made on the day before use.) , Just before serving, beat cream and sweeten to taste. In a microwave, melt chocolate chips and butter; stir until smooth. Spoon custard mixture on meringue; top with whipped cream and fresh berries. Drizzle with chocolate mixture.

Nutrition Facts : Calories 481 calories, Fat 29g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 258mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 4g fiber), Protein 8g protein.

CHOCOLATE-RASPBERRY CREME BRULEE



Chocolate-Raspberry Creme Brulee image

Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

8 ounces semisweet chocolate, chopped
4 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar, divided
8 large egg yolks, beaten
1 tablespoon vanilla extract
30 fresh raspberries
2 tablespoons brown sugar
Additional fresh raspberries, optional

Steps:

  • Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

Nutrition Facts : Calories 549 calories, Fat 46g fat (27g saturated fat), Cholesterol 294mg cholesterol, Sodium 44mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY BRûLéE



Raspberry brûlée image

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

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert

Time 45m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 523 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 8

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon cardamom
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract
1/2 pint fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
  • Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
  • 284784Recipe courtesy Ina Garten .

RASPBERRY BRULEE TART



Raspberry Brulee Tart image

Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart.

Provided by swissms

Categories     Tarts

Time 6h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

1 vanilla bean
3/4 pint heavy cream
1 egg
3 egg yolks
2 tablespoons caster sugar (superfine sugar)
1 cup fresh raspberry
5 tablespoons confectioners' sugar
1 1/4 cups all-purpose flour
1 pinch salt
1/4 cup confectioners' sugar
6 tablespoons butter, diced
2 egg yolks
freshly grated orange zest (from 1 orange)
1 tablespoon egg white, lightly beaten

Steps:

  • Pastry:.
  • Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough.
  • Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes.
  • Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F.
  • Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes.
  • Remove the foil and beans and bake the pastry for 5 minutes more.
  • Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F.
  • Custard:.
  • Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean.
  • In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream.
  • Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible.
  • To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving.

Nutrition Facts : Calories 396.6, Fat 28.6, SaturatedFat 16.9, Cholesterol 228.5, Sodium 114.8, Carbohydrate 30.3, Fiber 1.5, Sugar 12.6, Protein 5.7

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