Raspberry Brûlée Recipe


Serves 4, prep time 15 mins, cooking time 45 mins

  • 300ml double cream
  • 100ml milk
  • 3g vanilla extract
  • 8 egg yolks
  • 100g sugar and 20g for garnish
  • 12 raspberries (few extra to garnish)


  1. In a pan place double cream, milk and vanilla extract and bring to boil, and then take it off the heat
  2. In a large bowl, place the egg yolks and sugar whisk together and slowly pour cream and milk mixture over while still whisking
  3. In a small ramekin place 3 raspberries at the bottom and pour mixture over
  4. Repeat this with other ramekins
  5. Place the ramekins in a deep baking tray, add water to the tray till halfway up the ramekins
  6. Place this in the oven for 45mins at 130 degrees
  7. Put ramekins in the fridge till cold
  8. When ready to serve top with sugar and blow torch
  9. Garnish with fresh raspberries on top
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