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Raspberries Creme Brûlée

A quick french dessert that everyone loves!
Prep Time15 mins
Cook Time35 mins
Course: Dessert
Cuisine: French
Keyword: dessert, impressive, Quick
Servings: 4


  • 4 ramekins
  • roasting tin


Raspberries Coulis

  • 100 g Raspberries
  • 2 tbsp Caster sugar
  • 1 zest of lime

Creme Brûlée

  • 4 egg yolks
  • 70 g caster sugar
  • 270 ml double cream
  • 20 g soft brown sugar (for sprinkling on top)


Raspberry Purée

  • Put the raspberries, lime zest and sugar in a bowl, leave it to one side for 10 or 15 mins.
  • Fork them up! (I mean mash them)

Crème Brûlée

  • Preheat oven to 150'C / 300'F / gas mark 2, line a roasting tin with parchment paper.
  • Whisk the egg yolks and caster sugar together.
  • Heat the cream up a little bit over a gentle heat, DON'T boil it! Otherwise you'll have scrambled eggs.
  • Slowly pour the cream into the egg yolks. Keep whisking as you go. Otherwise you'll have scrambled eggs!
  • Divide the mixture into 4 ramekins. I used the big ones which holds 150ml, so if you have small ramekins you might have to adjust a bit.
  • Put the ramekins in the roasting tin, pour warm water into the tin so it comes up to halfway of the ramekins. (A bain-marie, baby!)
  • Put it in the oven carefully for 35 - 40 min, it should be slightly wobbly in the middle.
  • Remove from the oven and leave to cool on a rack.
  • Get your grill on, sprinkle your brûlées with the brown sugar and put them on a baking sheet.
  • Put them under the grill for 2 or 3 minutes until you have the brûlée caramelised top!