Crème Brulee by itself is a masterpiece— creamy custard with a caramelized sugar crust that makes the most perfect sound when you crack it? Add a little raspberry jam to the base of it and you elevate the classic custard into something even better!

While I used raspberry jam today, you can easily replace it with whatever jam you have on hand!

Let’s get baking!

Preheat oven to 325°F. Bring a pot of water to boil for the waterbath.

In a small pot over low heat, combine the heavy cream and salt. Bring to a simmer. Remove from heat and set aside.

In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale in color. Slowly pour the hot cream mixture into the yolks—be careful not to scramble the eggs!

Add around a tablespoon of raspberry jam to the bottom of each ramekin. Carefully pour the custard on top so as not to disturb the jam.

Place the ramekins in a baking dish and fill with hot water until it reaches halfway up the sides of the ramekin. Bake for around 35 minutes or until the edges of the custard are set but the center is jiggly. Cool to room temperature and then refrigerate for at least 4 hours or overnight.

Check out the video on how to make it:

 

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A post shared by Asma Faizal (@sincerelyasma)

Raspberry Creme Brulee

Elevate the classic Creme Brulee with a dollop of raspberry jam and watch how far this simple ingredient can take this silky, smooth custard!

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Ingredients

  

• 1½ cups heavy cream
• pinch of salt
• ½ tsp vanilla
• 3 egg yolks
• ¼ cup sugar
• raspberry jam

Instructions

 

• Preheat oven to 325°F. Bring a pot of water to boil for the waterbath.
• In a small pot over low heat, combine the heavy cream and salt. Bring to a simmer. Remove from heat and set aside.
• In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale in color. Slowly pour the hot cream mixture into the yolks—be careful not to scramble the eggs!
• Add around a tablespoon of raspberry jam to the bottom of each ramekin. Carefully pour the custard on top so as not to disturb the jam.
• Place the ramekins in a baking dish and fill with hot water until it reaches halfway up the sides of the ramekin. Bake for around 35 minutes or until the edges of the custard are set but the center is jiggly. Cool to room temperature and then refrigerate for at least 4 hours or overnight.
• Before serving, sprinkle a spoon of sugar on top of each custard and torch until a golden brown. Allow the sugar glaze to harden, around a minute, top with raspberries and enjoy!