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Red Raspberry Creme Brulee Recipe

Red Raspberry Creme Brulee Recipe photo by Taste of Home

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A "berry" enticing twist on traditional creme brulee, my rich, creamy dessert makes the perfect ending to a romantic meal or special occasion. —Barbara Hahn, Park Hills, Missouri

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Red Raspberry Creme Brulee Recipe

Prep: 30 min. Bake: 30 min. + chilling

Yield: 6 Servings

30 30 60

Ingredients

1 can (21 ounces) raspberry pie filling
1-1/2 cups heavy whipping cream
6 egg yolks
6 tablespoons sugar
1/4 cup coarse sugar

Directions

Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.
In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly.
Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with coarse sugar. 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 custards with coarse sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 6 servings.

Nutritional Facts 1 serving equals 428 calories, 26 g fat (15 g saturated fat), 286 mg cholesterol, 71 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Red Raspberry Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p181

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Red Raspberry Creme Brulee

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Reviewed on Mar. 30, 2013 by 7833louis

I'm always looking for recipes that are easy to make sugar-free. This is one. I used homemade raspberry jam sweetened with Splenda along with Splenda for the sugar. It was great!

Reviewed on Feb. 09, 2013 by dovecanyon

OMG, I made this tonight, and it was wonderful