Crème Brûlée with Raspberries


Preparation info

  • Difficulty


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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

In recent years it has been impossible to avoid crème brûlée. It adorns menus throughout the world and comes with every imaginable flavouring, some nice and some nasty. Don’t let this put you off, the fact is it makes a fine dessert, but raspberries are the only addition to the basic recipe that I enjoy.


  • 400 ml (14fl oz/ cups) double (heavy) cream
  • 100ml ( fl oz/½ cup) milk
  • 1 vanilla bean, split in half lengthways
  • 4 medium (large) egg yolks
  • 3 tablespoons caster (granulated) sugar
  • 1 punnet (1 cup) raspberries caster (granulated) sugar, for dusting


Heat the cream, milk and vanilla bean to boiling point in a saucepan. In a large jug or bowl, whisk the egg yolks and sugar together, then whisk in the cream mixture.

Heat the oven to 180°C (350°F/Gas 3). Divide the raspberries between six ramekins, then pour in the cream mixture. Place the ramekins in a roasting tray half-filled with hot water and bake for 45 minutes or until the custards have set.

Lift the ramekins onto a wire rack to cool. Just before serving, spread a thin layer of sugar across the top of each ramekin and caramelize with a kitchen blowtorch.