Valentine's Day raspberry crème brûlée
If romance could be transformed into a dessert a velvety raspberry crème brûlée would probably be it. Creamy with a tease of zesty raspberries and a naughty crackle of sugar, it is the perfect way to indulge on Valentine's Day.
Raspberries are a sexy little fruit. Use them to their best advantage by whipping them into a delicious raspberry crème brûlée. This twist on the traditional French dessert is the perfect combination of sweet, zesty and naughty. In other words exactly what Valentine's Day indulgence should be all about.
Raspberry crème brûlée recipe
- 2 cups whipping cream
- 3/4 cup milk
- 200 grams raspberries, plus extra for garnish
- 8 egg yolks
- 1/2 cup sugar, plus extra for crust
- Crème brûlée torch
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- In a medium saucepan, combine the cream, milk and raspberries on a medium heat, stirring constantly. Using the spoon, carefully break up the raspberries to flavour the mixture.
- Bring the mixture to a boil, then take it off the heat and continue to stir for a further 15 minutes.
- Strain the mixture to get rid of the raspberry seeds.
- In a large bowl, combine the egg yolks and sugar and mix them on a high setting until they form a smooth, pale paste.
- Working slowly, whisk the raspberry and egg mixtures together until they are well combined and skim the surface to get rid of any foam or bubbles. Then refrigerate the combined mixture for at least five hours (but overnight is best).
- Preheat the oven to 175 degrees Celsius.
- Pour the raspberry mixture into ramekins and place them inside a pan or overproof dish.
- Pour hot water (tap water is fine) into the pan or ovenproof dish until it reaches three-quarters of the way up the sides of the ramekins.
- Bake the crème brûlée for about 35 minutes (depending on the size and depth of your ramekins). You'll know it's ready when it jiggles slightly when you move it.
- Let the ramekins sit in the water for 15 minutes to cool then place them in the fridge for a minimum of three hours.
- When you're ready to serve your crème brûlée, sprinkle it with sugar and use the torch slowly and evenly across the surface to caramelise it. Place a couple of raspberries on top as garnish.