Vanilla Crème Brûlée with Raspberries

This dessert lends itself to a variety of different toppings, including different fruits and chocolate.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 8


  • 3 large eggs, lightly beaten
  • 2 cups light cream
  • 1 cup granulated sugar
  • 1⁄4 tsp. salt
  • 1⁄2 vanilla bean, split and scraped
  • 1⁄2 packed cup brown sugar
  • 1⁄2 cup fresh raspberries
  • 8 mint leaves


  • Scald the cream by cooking it over medium heat in a medium-sized saucepan until a light skin forms on top. Do not let the cream boil.
  • In the top pan of a double boiler, combine the eggs, granulated sugar, and salt. Slowly stir in the hot cream, vanilla bean, and vanilla seeds. Cook over hot (not boiling) water for about 8 minutes or until the custard coats a metal spoon. Continue cooking about 2 minutes longer, or until the custard thickens slightly. Remove the vanilla bean and pour into 8 individual ramekins with 3-inch-high sides. Cover and chill at least 1 hour.
  • Preheat broiler.
  • Sift the brown sugar evenly over the surface of the custard. Set in a shallow pan and surround the ramekins with ice cubes and a little cold water. Slip under the broiler about 8 inches from the heat and broil for about 5 minutes or until the custard has a bubbly brown crust.
  • Serve either hot or chilled. Decorate with fresh raspberries and mint right before serving.