Red Raspberry Creme Brulee Recipe

5 2 2
Red Raspberry Creme Brulee Recipe
Red Raspberry Creme Brulee Recipe photo by Taste of Home
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Red Raspberry Creme Brulee Recipe

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5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm. Yield: 6 servings.
Originally published as Red Raspberry Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p181

Nutritional Facts

1 serving: 428 calories, 26g fat (15g saturated fat), 286mg cholesterol, 71mg sodium, 45g carbohydrate (35g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.
  5. 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. Yield: 6 servings.
Originally published as Red Raspberry Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p181

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7833louis User ID: 1040763 188749
Reviewed 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!"

MY REVIEW
dovecanyon User ID: 6559068 211400
Reviewed Feb. 9, 2013

"OMG, I made this tonight, and it was wonderful"

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