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
Recommended: 47 Cranberry Desserts Worth Puckering Up For
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forRed Raspberry Creme Brulee
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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!"
Reviewed Feb. 9, 2013
"OMG, I made this tonight, and it was wonderful"