Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light June 2005


Credit: Randy Mayor

Recipe Summary test

4 servings (serving size: 1 crème brûlée and 6 raspberries)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

275 calories; calories from fat 26%; fat 7.9g; saturated fat 3.4g; mono fat 3.1g; poly fat 1g; protein 12.6g; carbohydrates 39.2g; fiber 0.8g; cholesterol 265mg; iron 0.8mg; sodium 185mg; calcium 364mg.