Yield: 4 Servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 831
Total Fat: 59 g
Saturated Fat: 35 g
Carbohydrates: 67 g
Dietary Fiber: 5 g
Sugar: 60 g
Protein: 12 g
Cholesterol: 523 mg
Sodium: 124 mg
Total: 1 hr 35 min
Prep: 25 min
Cook: 1 hr 10 min

Ingredients

1 pint raspberries
1 cup sugar, plus extra for sprinkling
2 cups heavy cream
1 cup half-and-half
Pinch fine salt
1 vanilla bean
8 large egg yolks, at room temperature

Indulge in Silky Raspberry Crme Brle

Transform simple ingredients into a luxurious dessert that wows every time. The vibrant raspberry swirl beneath velvety custard, topped with shatteringly crisp caramelpure bliss awaits!

Cook Mode (Keep screen awake)

Position an oven rack in the center and preheat to 300F. Nestle four 9-ounce ramekins in a roasting pan. Boil a large pot of water and keep hot.
Set aside 12 raspberries. In a saucepan, simmer the rest with cup sugar over medium-high heat until thickened and jammy, about 10 minutes. Cool completely.
In a medium saucepan, heat heavy cream, half-and-half, and salt. Split the vanilla bean, scrape seeds, and add both to the cream. Bring to a boil, then remove from heat, cover, and steep.
Whisk egg yolks with remaining cup sugar until pale and thick. Gradually temper in the hot cream, whisking constantly. Strain into a clean bowl, discarding pod.
Dollop 2 tablespoons raspberry coulis into each ramekin base. Ladle custard evenly over top. Place pan in oven; pour hot water halfway up ramekin sides. Bake until just set with a slight jiggle, about 55 minutes. Cool to room temp, then chill uncovered 3 hours (or up to 2 days).
Before serving, sprinkle 1 tablespoon sugar evenly over each custard. Torch to deep golden caramel. Garnish with 3 reserved raspberries and serve immediately for that irresistible crack!

Safety Note: Propane torches are flammableuse in well-ventilated areas, away from heat or flame. Follow manufacturer instructions.