Chocolate-Raspberry Creme Brulee

Total Time

Prep: 25 min. Bake: 40 min. + chilling


10 servings

Updated: Sep. 13, 2023
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 that everyone enjoys. —Jan Valdez, Chicago, Illinois
Chocolate-Raspberry Creme Brulee Recipe photo by Taste of Home


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


  1. Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
  2. Place 3 raspberries in each of 10 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 (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
  3. Combine brown sugar and remaining sugar.
    If using a creme brulee torch, sprinkle custards with sugar mixture. 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 with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

Nutrition Facts

1 serving: 549 calories, 46g fat (27g saturated fat), 294mg cholesterol, 44mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 6g protein.