Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 30 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 can (21 ounces) raspberry pie filling
  • 1-1/2 cups heavy whipping cream
  • 6 large 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. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.
Nutrition Facts
1 serving: 428 calories, 26g fat (15g saturated fat), 286mg cholesterol, 71mg sodium, 45g carbohydrate (35g sugars, 2g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 7833louis
    Mar 30, 2013

    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!

  • dovecanyon
    Feb 9, 2013

    OMG, I made this tonight, and it was wonderful