Vanilla Crème Brûlée with Raspberries

Vanilla Crème Brûlée with Raspberries
Photo by Mark Thomas


  • 1 ½ cups whipping cream
  • 6 large egg yolks
  • 1 vanilla bean
  • 2 1/2-pint baskets fresh raspberries
  • 6 tablespoons raspberry jam
  • 6 tablespoons sugar
  • 12 teaspoons golden brown sugar

Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish. Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds ...

View full recipe at Epicurious


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