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Honey Crème Brûlée with Raspberries

Randy Mayor
Yield 4 servings (serving size: 1 crème brûlée and 6 raspberries)
Check your local farmers' market to find honey produced in your area (it will add pleasantly complex flavor). If you don't have shallow dishes for the crème brûlée, use six-ounce ramekins instead.


  • 2 cups 2% reduced-fat milk
  • 3/4 cup nonfat dry milk
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 5 large egg yolks
  • Dash of salt
  • 3 tablespoons sugar
  • 24 fresh raspberries

Nutrition Information

  • calories 275
  • caloriesfromfat 26 %
  • fat 7.9 g
  • satfat 3.4 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 12.6 g
  • carbohydrate 39.2 g
  • fiber 0.8 g
  • cholesterol 265 mg
  • iron 0.8 mg
  • sodium 185 mg
  • calcium 364 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.

  3. Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  4. Sift 3 tablespoons sugar evenly over custards. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Top evenly with raspberries. Serve immediately.