Best 2 Chocolate Raspberry Creme Brulee Recipes
Indulge in a symphony of flavors with our Chocolate Raspberry Crème Brûlée, where rich chocolate and luscious raspberries unite in a creamy custard, encased in a crisp caramelized sugar crust. This delightful dessert offers a tantalizing contrast between the velvety smoothness of the custard and the brittle crunch of the caramelized sugar.
Accompanying this classic recipe are enticing variations that cater to diverse preferences. The White Chocolate Raspberry Crème Brûlée offers a delicate twist, replacing dark chocolate with the creamy sweetness of white chocolate. For a touch of sophistication, the Grand Marnier Crème Brûlée infuses the custard with a hint of orange liqueur, adding a delightful complexity to the flavor profile.
If you prefer a gluten-free option, the Gluten-Free Chocolate Raspberry Crème Brûlée is the perfect choice, crafted with a special gluten-free crust that maintains the same delectable taste and texture. And for those with dietary restrictions, the Vegan Chocolate Raspberry Crème Brûlée provides a rich and satisfying alternative, using plant-based ingredients to create a creamy, decadent custard.
No matter your preference, our collection of Chocolate Raspberry Crème Brûlée recipes promises an exquisite culinary experience that will tantalize your taste buds and leave you craving more.
CHOCOLATE-RASPBERRY CREME BRULEE
Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 549 calories, Fat 46g fat (27g saturated fat), Cholesterol 294mg cholesterol, Sodium 44mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE-RASPBERRY CRèME BRûLéE TARTLETS
Categories Berry Chocolate Dairy Fruit Dessert Bake Valentine's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- For crusts:
- Blend flour, sugar and salt in processor. Add butter and ginger and process using on/off turns until mixture resembles coarse meal. Add ice water and blend until moist clumps form. Gather dough into ball and divide into 2 pieces. Flatten each into disk and wrap in plastic. Chill until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 375°F. Roll out each dough disk on lightly floured surface to 6-inch round. Press into each of two 4 1/2-inch tartlet pans with removable bottoms. Trim overhang to 1/2 inch. Fold overhang in, pressing to form double-thick sides. Pierce crusts all over with fork. Freeze 15 minutes. Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes. Transfer to rack. Immediately spoon 1/2 tablespoon preserves over bottom of each crust. Cool completely. Reduce oven temperature to 350°F.
- For custard:
- Bring cream to simmer in heavy medium saucepan. Remove from heat, add white chocolate and whisk until melted. Whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks to blend well. Divide custard between crusts. Bake tartlets until center is just set, about 20 minutes. Cool on rack. Chill tartlets overnight.
- Preheat broiler. Sprinkle each tartlet with 1 teaspoon sugar. Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes. Refrigerate tartlets until cold, at least 1 hour and up to 3 hours. Arrange raspberries around edge of tartlets.
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your crème brûlée.
- Make sure your cream is well chilled before you start cooking. This will help it to thicken properly.
- Don't overcook the crème brûlée. It should be set, but still have a slight wobble in the center.
- Let the crème brûlée chill for at least 4 hours before serving. This will allow it to set properly and develop its flavor.
- Use a kitchen torch to caramelize the sugar on top of the crème brûlée just before serving. This will give it a beautiful golden-brown crust.
Conclusion:
Chocolate Raspberry Crème Brûlée is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate flavor, creamy texture, and caramelized sugar crust, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Chocolate Raspberry Crème Brûlée a try. You won't be disappointed!
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