Recipes and Cooking Raspberry Creme Brulee 3.9 (25) 1 Review Berries and cream are the inspiration for this delicious Raspberry Creme Brulee recipe. Not in the mood for a raspberry recipe--or can't find them? Try strawberries instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 25 mins Chill Time: 1 hrs Bake Time: 1 hrs Stand Time: 15 mins Total Time: 2 hrs 40 mins Servings: 6 Ingredients 2 cup whipping cream 1 vanilla bean,* split lengthwise 5 egg yolks, lightly beaten ½ cup sugar ¾ cup fresh raspberries or sliced small fresh strawberries Fresh raspberries or strawberries (optional) Directions Preheat oven to 325°F. In a small heavy saucepan combine cream and vanilla bean. Cook over medium-low heat about 15 minutes or just until mixture starts to simmer, stirring frequently (do not boil). Remove from heat. Cover and let stand for 15 minutes to infuse cream with vanilla flavor. Remove vanilla bean; discard or reserve for another use. Meanwhile, in a medium bowl combine egg yolks and sugar. Beat with a wire whisk just until mixture is thick and lemon colored. Gradually whisk warm cream into egg mixture. Place eight 4-ounce ramekins or six 6-ounce custard cups in a 13x9x2-inch baking pan. Divide the 3/4 cup berries among ramekins. Divide cream mixture evenly among ramekins. Place baking pan on an oven rack. Pour hot water into baking pan to reach halfway up sides of ramekins. Bake about 1 hour or until a knife inserted near centers comes out clean. Remove ramekins from water; cool on a wire rack. Cover and chill for 1 to 8 hours. If desired, garnish with additional berries. Tips You may substitute 2 teaspoons vanilla extract for the vanilla bean. If using the vanilla extract, heat only the whipping cream just until warm; do not cook until simmering or let stand for 15 minutes. Add vanilla extract to warm cream. Rate it Print