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Crème Brûlée with Raspberries

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Crème Brûlée with Raspberries

The perfect crème brûlée with raspberries recipe with a picture and simple step-by-step instructions.

  • 250 ml Milk
  • 250 ml Cream
  • 1 Pc. Vanilla pod
  • 1 Pc. Egg
  • 4 Pc. Egg yolk
  • 150 g Sugar
  1. Warm up the milk with the cream and the pulp of the vanilla pod (do not boil). In the meantime, mix the egg, yolk and 150 g sugar. As soon as the milk and cream mixture is warm, add the sugar and egg mixture. Mix both well. Fill into soufflé bowls and place in the refrigerator for approx. 4 hours. Then let it get hot in the oven at 130 degrees. Place the soufflé tins in a deep baking tray and fill 1/3 with water. After about 30 minutes of baking, sprinkle the cream with brown cane sugar and briefly flambé.
Dinner
European
crème brûlée with raspberries

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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