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Chocolate-Raspberry Creme Brulee

 Chocolate-Raspberry Creme Brulee
Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. —Jan Valdez, Chicago, Illinois
10 ServingsPrep: 25 min. Bake: 40 min. + chilling


  • 8 ounces semisweet chocolate, chopped
  • 4 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 8 egg yolks, beaten
  • 1 tablespoon vanilla extract
  • 30 fresh raspberries
  • 2 tablespoons brown sugar


  • Place chocolate in a small bowl. In a small saucepan, bring cream and
  • 1/2 cup sugar just to a boil. Pour over chocolate; whisk until
  • smooth. Stir a small amount of hot cream mixture into egg yolks.
  • Return all to the pan, stirring constantly. Remove from the heat;
  • stir in vanilla.
  • Place 3 raspberries in each of ten ungreased 6-oz. ramekins or
  • custard cups. Evenly divide custard among ramekins. Place in a
  • baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
  • 325° for 40-50 minutes or until centers are just set (mixture
  • will jiggle). Remove ramekins from water bath; cool 10 minutes.
  • Cover and refrigerate for at least 4 hours.
  • Combine brown sugar and remaining sugar. If using a creme brulee
  • torch, sprinkle custards with sugar mixture. Heat sugar with the

2 of 2

Chocolate-Raspberry Creme Brulee (continued)

Directions (continued)

  • torch until caramelized. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand
  • at room temperature for 15 minutes. Sprinkle with sugar mixture.
  • Broil 8 in. from the heat for 4-7 minutes or until sugar is
  • caramelized. Refrigerate for 1-2 hours or until firm. Yield: 10
  • servings.
Nutritional Facts: 1 serving equals 549 calories, 46 g fat (27 g saturated fat), 294 mg cholesterol, 44 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.