Recipe: Raspberry creme brulee

By Angela Casley

Add a comment
Raspberry creme brulee. Photo / Babiche Martens
Raspberry creme brulee. Photo / Babiche Martens

Serves 6

• 1 punnet fresh raspberries
• 300ml cream
• 300ml full milk
• 1 vanilla bean, split and seeds scraped
• 1 tsp orange zest
• 6 egg yolks
• 5 Tbsp sugar
• extra sugar for topping


1. Place 7 or 8 raspberries into six ramekins, reserving the rest for garnish.

2. In a pot, bring the cream, milk, vanilla bean, and zest to a boil. Remove from the heat, remove vanilla pod and cool slightly.

3. In a mixing bowl, beat the egg yolks and sugar until light in

4. Slowly add the cream, and mix well. Strain the mixture into a jug. Pour evenly among the ramekins.

5. Place into an ovenproof dish filled with water to the custard level.

6. Bake for 30-40 minutes, or until set. Remove, cool, then cover and place in fridge overnight.

7. Before serving, sprinkle each ramekin with a tablespoon of sugar.

8. Place the ramekins under a very hot grill, or use a blowtorch to caramelise - this process is very quick, so make sure you don't get distracted.

9. Serve with the extra raspberries.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 25 Jun 2016 23:15:37 Processing Time: 924ms