Honey Crème Brûlée with 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.

Yield: 4 servings (serving size: 1 crème brûlée and 6 raspberries)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 26%
  • Fat: 7.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 12.6g
  • Carbohydrate: 39.2g
  • Fiber: 0.8g
  • Cholesterol: 265mg
  • Iron: 0.8mg
  • Sodium: 185mg
  • Calcium: 364mg


  • 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


  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.
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