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Raspberry Creme Brulee Recipe

Raspberry Creme Brulee

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on June 01, 2011

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    I love this recipe! It is fairly easy and it tastes delicious! I've tried it with 2 cups cream and 1 cup half and half which seems to work pretty well,I also omit the framboise liqueur and sometimes add a little bit extra vanilla.I've made this several times and it turns out great every time!

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  • on November 26, 2010

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    We really like it except I changed the raspberries to blueberries and changed the framboise liqueur to Creme deCassrs cocktail mixer and it was excellent. My husband doesn't like raspberries.

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  • on November 25, 2010

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    well it tastes amazing but i think i went wrong. it was a good drink tho...lol

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  • on November 14, 2010

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    It was a easy recipe and it came out just like it should have but tts not the greatest Creme Brulee that I have had. It wasn't bad by any means. The cardamon was a little too much and kinda bothered my stomach later on after dinner. The texture was more custard like instead of creamy. I think the raspberry's were a great idea. It looked pretty. I don't think that I will make this again. I wished I liked it more because it was very easy to make and the cardaom was 14.00.

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  • on February 11, 2010

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    We love Brulee at our house & make it for any occasion we can :
    This one was perfect, but of course, we had to play with it next time...So we changed the rasberries to blackberries & the framboise to blackberry liqeur - gorgeous & just as yummy.
    We LOVE Ina & her recipes!

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  • on December 21, 2009

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    I wanted to try the spiced version but opted instead to leave out the cardamom to see how this tasted as a regular creme brulee. Turned out quite well for a homemade version. Next time I will try it with the cardamom. (Btw, I found a very small torch to do the brulee for $10 at Home Depot. Perfect for the occasional home brulee. Will definitely try this again. Worth the time and effort.

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  • on December 13, 2009

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    Guess they corrected the online recipe due to previous comments because it now clearly says to use 1 tsp. cardammom. My only complaint with this recipe is that, even with the finely ground Penzeys cardammom I used, it all sank to the bottom of the ramekins during cooking, leaving it too spicey when you get to eating the portion at the bottom of the ramekin. Next time I will try warming the cream and infusing with cardammom, then pouring through a coffee filter before baking, so I don't get all the gritty black cardammom all at the bottom of the ramekin.

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  • on November 20, 2009

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    i NEVER TRY Ina recipe but this one just cardamon have a full flavor and tasty. is my first one and i loveeeeee

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  • on November 24, 2008

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    I made this recipe both with and without the ground cardamom seeds from the episode and both were equally fantastic. Pure decadence, just the way creme brulee should be!

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  • on November 23, 2008

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    I searched out this recipe using the title Ina gave in the episode- "spiced" rasberry creme brulee. Obviously, since this version doesn't include the spice, it was a pain to find. Now I see why. Thank you, Johanna, for commenting on how much cardamom to use. If I hadn't gotten that information, I wouldn't have made this recipe.
    Next time I make it, I think I'll mix the heavy cream with some light whipping cream to get away from the mouth feel. Other than that, delicious!

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