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Red Raspberry Creme Brulee

 Red Raspberry Creme Brulee
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
6 ServingsPrep: 30 min. Bake: 30 min. + chilling

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

  • Preheat oven to 325°. 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
  • heat; stir a small amount of hot cream into egg mixture. Return all
  • to pan, stirring constantly.
  • Pour into prepared ramekins. Place in a baking pan; add 1 in. of
  • boiling water to pan. Bake, uncovered, 30-35 minutes or until
  • centers are just set (mixture will jiggle). Remove ramekins from
  • water bath; cool 10 minutes. Spoon remaining pie filling over tops.
  • Cover and refrigerate 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 15 minutes. Sprinkle custards with coarse sugar.

2 of 2

Red Raspberry Creme Brulee (continued)

Directions (continued)

  • Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized.
  • Refrigerate 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.