Raspberry Crème Brûlée

Valentines Day is one of those days where you want everything to be a little special! What dessert shows the love and care you have for your Valentine more than crème brûlée?

Our pastry chef, Jeanette added fresh raspberries to ours for a fresh taste and a little bit of that Valentine’s Day colour.

Download your recipe card here or see the recipe below.


1 cup whipping cream

¼ cup sugar (plus more for topping)

½ tsp vanilla

2 egg yolks

10-12 raspberries


  • Preheat oven to 325 F 
  • In a pot over medium heat, warm the cream, sugar, and vanilla until small bubbles form around the edges (do not boil)
  • In a separate bowl whisk egg yolks
  • Temper the egg yolks with the cream mixture by adding a tiny bit at a time (this is to prevent turning the eggs into a scramble!) and whisk together until fully incorporated
  • Place 5-6 raspberries into each ramekin and pour cream & egg mixture over top
  • Use a kitchen torch to get rid of any bubbles that are created on the top of the ramekins from the pouring step
  • Place ramekins in a baking dish with sides that are taller than your ramekins and carefully fill half way with water (make sure the water level only reaches about halfway up your ramekins)
  • Cover the baking dish with tin foil and poke holes in the top
  • Bake for 35 mins, until the middle is set (we use a shallow ramekin–about 3/4 inch deep–if you are using a deeper ramekin adjust baking time to 40-45 mins and watch to see the middle has set)
  • Let cool completely (at least 3-4 hours, in the fridge is fine!)
  • When ready to serve, cover the top of each ramekin with a layer of sugar
  • Using a kitchen torch, caramelize the sugar as you spin the ramekin in your hand. It helps to hold the ramekin at an angle so that the warm sugar will run around the dish and cover the top completely. Move the torch in circles around the ramekin so that the sugar won’t burn in one spot. You want the entire top of the ramekin to be golden brown in colour and will crack when you dig in!
  • Garnish with powdered sugar & raspberries


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