One of my favorite desserts in the winter is Creme Brulee. Its creamy and light, perfect dessert to enjoy really anytime of the year. Its light and creamy which makes it especially enjoyable after a season of holiday overeating eating.
Custard’s desserts are some I really enjoy. My first culinary job outside of school was in a restaurant making creme brulee’s. Many of them in three different flavors (so delicious). Maybe that’s why they hold a special place in my heart.
My favorite cheesecake is white chocolate raspberry. Oh my goodness, yum! Just so incredibly delicious in every regard! What’s great is getting that slice that has a large raspberry swirl that marries perfectly with the white chocolate. I know peanut butter and jelly go together but, this might be a worthy consideration.
Regardless, this is where my inspiration came to adapt this flavor profile into a creme brulee recipe. If you think about it, quite similar to the cheesecake with the same white chocolate, raspberry components. Vanilla based foundation with added white chocolate and a raspberry filling.
Used here is one of my favorite raspberry preserves (Bonne Maman). I just love this brand on all of their preserve flavors, the best! However, you could make your own with fresh or frozen raspberries and sugar cooked in a saucepan till thickened. Super delicious if you want to but an extra homemade spin on it.
Creme Brulee Ingredients
Simple ingredients make this splendid White Chocolate Raspberry Brulee an easy dessert to assemble
- Cream and Half and Half
- Egg Yolks
- White Chocolate
- Raspberry jam or preserves
The white chocolate flavor is not too strong but just enough to taste and make it super creamy to enjoy.
- 4 oz white chocolate (can be white chocolate chips)
- 2 cups cream (divided)
- 5 egg yolks
- 1/2 cup sugar
- 2 tsp vanilla
- 6 TBS raspberry jam or preserves
Makes 6 servings
- Heat 1/2 cup cream in microwave about 30 sec-1minute till hot, but not boiling, add to white chocolate, allow to stand one minute
- Whisk till smooth and set aside
- Whisk egg yolks with sugar in a bowl, set aside.
- In saucepan, heat remaining 1 1/2 cup cream till it steeps.
- Temper cream into egg yolks
- Add vanilla
- Whisk in white chocolate mixture
- Add 1 TBS of raspberry jam to the bottom of each ramekin dish
- Pour evenly into 6 custard cups or ramekins
- Place in baking dish
- Pour hot water in dish till it comes halfway up ramekins
- Bake 300 degrees for 50-60 min till barely jiggles in in the center
- Remove and cool completely
- Wrap and refrigerate till chilled
- Sprinkle sugar on top and torch till lightly golden brown
- Garnish with mint, fresh raspberries, and white chocolate if desired
Why Water Bath?
Baking custards on a low temperature oven in a water bath allows for an even cooking of the custards. Prevents overcooking and a gentle cooking process for the custards.
Don’t you just love the sugar topping on top of creme brulee ? Can’t figure out what I love most? The beautiful, caramelized color, or taking my spoon and cracking into that sugar to get to the creamy filling. Regardless, such a fun dessert to eat and make!
Two ways you can caramelize the top of a brulee:
- White Sugar
- Brown sugar
If you want a sweeter taste, use brown sugar. Typically, its traditional to use white sugar which is my favorite way to serve this dessert. Try both, find your favorite!
Check out my pecan pie version here.