Serves a Crowd


July  6, 2011
3 Ratings
  • Serves 12
Author Notes

Creme brulee is a year 'round favorite dessert. In the Summer I make a version that utilizes the fresh raspberry preserves that I can each year. I layer the ramekin with a little chocolate and some red raspberry preserves and then the creme brulee that is topped with a crunchy caramelized crust. —dymnyno

What You'll Need
  • Raspberry Preserves
  • 2 cups red raspberries
  • 2 cups white sugar
  • 1 tablespoon lemon juice
  • Creme Brulee
  • 2 whole eggs
  • 8 egg yolks
  • 1/2 cup organic brown rice syrup
  • 6 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1 heaping teaspoon of sugar for each ramekin for the crust
  • 1 plus ounces of semisweet chocolate chips(enough to cover the bottom of each ramekin)
  1. For the Preserves: Put the sugar and the raspberries and lemon juice in a heavy bottomed pot over high heat.
  2. Mix the raspberries and sugar thoroughly. Bring to a boil , then reduce the heat and cook until the thermometer reads 220F
  3. Creme Brulee: In a large saucepan, bring the cream almost to a boil. (scald)
  4. In a large bowl, whisk the whole eggs, egg yolks, vanilla and brown rice syrup together.
  5. Gradually add the hot cream to the egg mixture. (temper)
  6. Cover the bottom of each ramekin with melted chocolate chips or melted block chocolate. Pour just a bit into each ramekin and refrigerate until hardened.
  7. Put a teaspoon (or more) of raspberry preserves on top of the chocolate.
  8. Pour the custard into the ramekins and put the ramekins in a shallow baking pan with enough hot water to reach half way up the sides of the ramekins and bake in a 300 degree oven for about 35 minutes, until the custard is set. Remove and refrigerate until time to serve.
  9. To finish: Sprinkle a heaping teaspoon of white granulated sugar on top of each custard and heat with a blowtorch until they are all caramelized.
  10. Garnish with a raspberry.
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9 Reviews

lorigoldsby July 9, 2011
Love the coddlers! They show off your elegant dessert so nicely!
dymnyno July 9, 2011
Thanks...I don't usually use the coddlers...I used one to show the layers.
Lizthechef July 7, 2011
Oh, this looks wonderful - love the flavors. Brown rice syrup is a new ingredient for me...
wssmom July 7, 2011
What drbabs and aargersi and sdebrango and ChezSuzanne said ... yum!
aargersi July 7, 2011
Gorgeous. Delicious. You found the much coveted egg coddlers too?
dymnyno July 7, 2011
Egg coddlers were on Amazon (new). I usually make this in regular ramekins. I used the clear egg coddler here so you could see the layers.
I love this! This recipe looks better than any I've ever had! I love the addition of the chocolate and preserves on the bottom and really like that you used brown rice syrup!
drbabs July 6, 2011
dymnyno July 6, 2011