I love that raspberries are available all year, and I have them almost every day in my greek yogurt. But sometimes once a day is just not enough. Imagine delicious raspberries combined with a rich creme brulee, and you’re close to imagining this. But it’s a little lighter with just the right amount of luxurious sweetness from the silky whipped cream. If you make it in fancy little ramekins, this would be perfect for a classy dinner party or date night. It would be equally satisfying on a rainy day tucked under a blanket watching your favorite movie though. Not that that happened. Next time it will be the fancy dinner party.
Raspberry Brulee
1 pint raspberries
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup demarara sugar
Make sure your cream is very cold, and whip it in a stand mixer, with a hand mixer, or by hand with a whisk until you have stiff peaks. Add the vanilla and the sugar and gently whip just to combine.
Gently fold the raspberries into the cream and spoon into a baking dish or ramekins. If your raspberries are too fragile, you can spread them around your baking dish and spoon the whipped cream on top. Sprinkle the demarara sugar in a light coat on top.
Broil under a high broiler or use a kitchen torch to brown the top, making sure to allow dark caramelized spots to develop. If using the broiler, keep an eye on it because it will happen quickly. As soon as the spots appear, you can stop and refrigerate until they firm up on top. You will get that nice crunchy brulee top.
