White Chocolate and Raspberry Creme Brulee

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My favorite creme brulee recipe with white chocolate and raspberry. It's pretty simple compared with some I've seen and tried. My young son likes all the stirring involved and loves to help make this treat.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
1 hrs 35 mins
Total Time:
2 hrs 40 mins
8 servings


  • 2 ½ tablespoons seedless raspberry jam

  • 2 cups heavy cream

  • 8 (1 ounce) squares white chocolate, chopped

  • ½ cup white sugar

  • 6 large egg yolks, at room temperature

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 2 tablespoons white sugar


  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.

  3. Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.

  4. Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.

  5. Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.

  6. Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

Cook's Notes:

You can use almond bark in place of white chocolate, or a seed from a vanilla bean in place of the vanilla extract. Instead of 2 cups heavy cream, you can use 1 1/2 cups heavy cream and 1/2 cup milk.

This recipe can be made without the raspberry and tastes just fine. Other alterations include using a different jam, or adding different flavored extracts (1 teaspoon for most) or even 1/4 cup Grand Marnier(R) or Kahlua(R) for an even richer dessert.

Nutrition Facts (per serving)

473 Calories
34g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 473
% Daily Value *
Total Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 241mg 80%
Sodium 73mg 3%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 0%
Total Sugars 36g
Protein 5g
Vitamin C 1mg 3%
Calcium 111mg 9%
Iron 0mg 2%
Potassium 139mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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