Today I’m sharing a traditional recipe, the crème brûlée, with a gourmet touch. This French classic is a silky cream, flavored with vanilla, and with a crispy caramelized sugar layer on top.
I decided to match this cream with a homemade raspberry jam that goes under the crème and is baked with it. The two layers don’t get mixed, and when it is time to serve, it is a nice surprise to find the raspberry under it. Vanilla and raspberry make a great pair of flavors and unite in a great dessert for special moments.
Raspberry Crème Brûlée
a classic with a fruity twist
Ingredients
Raspberry Jam
- 300 g raspberries (can be frozen)
- 125 g white sugar
- 1 cinnamon stick
Crème Brûlée
- 600 ml heavy cream
- 80 g white sugar
- 6 egg yolks
- 1 vanilla pod
- 2 tsp brown sugar
Instructions
Raspberry Jam
- Place all the ingredients in a pan. Bring to a boil over medium heat.
- Continue to cook, stirring occasionally, until the mixture thickens into a jam. Remove the cinnamon stick.
- Spread about two tablespoons of jam on the bottom of each ramekin, smoothening with a spatula. Store in the freezer while you prepare the crème.
Crème Brûlée
- Preheat the oven to 150 º C.
- In a pan, place the cream and vanilla over medium heat until it starts to boil. Remove from the heat.
- In the meantime, mix the egg yolks with the sugar.
- Slowly pour the cream over the egg mixture, whisking quickly so the yolks don't become cooked.
- Pass this cream through a sieve to ensure it is completely smooth.
- Carefully pour over the raspberry jam, filling up the ramekins.
- Place the ramekins in a large tray and fill it up with water about halfway, so they can be cooked in a water bath.
- Cook for about 30 to 35 minutes. Test it by wiggling the ramekins: it should firm in the borders, but a little jiggly in the center.
- Let them cool down a little, then store them in the fridge for about 2 hours.
- When it is time to serve the crème brûlée, spread about 2 teaspoons of brown sugar on top of each ramekin. Burn the sugar with a kitchen torch to create the famous caramel layer.
Notes
If your oven is not ventilated, it is best to set it to 100 º C instead, as the temperature may rise over time. This way, it will be baked safely without running the risk of the yolks getting cooked.
