Chocolate crème brûlée with raspberries
A silky chocolate twist on the classic crème brûlée - rich custard infused with vanilla and dark chocolate, layered with fresh raspberries, and finished with a perfectly caramelised sugar crust.
Updated : 06 October, 2025
Easy
More than 1 hour.
Ingredients
600 milliliters
Heavy cream
0.5
Vanilla pod
80 grams
Chocolate
6
Egg yolks
2 tablespoon
Sugar
100 grams
Raspberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour the cream into a non-stick saucepan and scrape the seeds from the vanilla pod into it, adding the pod as well. Heat gently over medium heat until the cream is almost boiling, then add the chocolate and whisk until smooth.
Step 2
In a separate bowl, lightly beat the egg yolks with the sugar until just combined. Slowly pour the warm chocolate cream over the eggs, stirring continuously with a wooden spoon until blended.
Step 3
Return the mixture to the saucepan and cook gently over low heat, stirring constantly, until the custard thickens. Do not allow it to boil. The custard is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line.
Step 4
Divide the raspberries evenly among four large ramekins, then strain the chocolate custard over them. Allow to cool completely before refrigerating for at least six hours, or ideally overnight, until set.
Step 5
Before serving, sprinkle each custard with a thin, even layer of caster sugar. Use a mini blowtorch to caramelise the tops until golden and crisp. Do not refrigerate once caramelised. Alternatively, place under a preheated grill on high for a few seconds to achieve the same effect.