Raspberry-Chocolate Creme Brûlée for Two


  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 2 tsp. raspberry extract
  • 1/3 cup semi-sweet chocolate chunks
  • 3 egg yolks
  • 3 tbsp. sugar + 1/2 tbsp. for crispy sugar top later
  • Strawberry, for garnish (optional)
Fresh whipped cream (optional):
  • 1/2 cup heavy whipping cream
  • 1 tbsp. white sugar
  • 1 tsp. vanilla extract
**Whisk whipped cream ingredients by hand or in a stand mixer until the cream stiffens.

  1. Preheat oven to 300°F.
  2. In a sauce pan on medium heat on the stovetop, add heavy cream, vanilla and raspberry extract, and chocolate chunks. Stir until chocolate melts and turn off heat.
  3. In a mixing bowl, combine egg yolks and 3 tablespoons of white sugar.
  4. SLOWLY, gradually add chocolate-cream mixture to the egg yolks, whisking as you pour.
  5. Pour custard into a 14 oz. (or similar-sized) ramekin. If you have single-sized ramekins (like 4-6 oz.) you might have to use two ramekins and split the custard between them.
  6. Place ramekin in a large cake pan or casserole dish. Fill the pan with hot water, halfway up the ramekin. It's important not to get any of the water into the custard mixture, or it can affect the texture later.
  7. Bake in the oven for about 1 hour. When done, custard should be set, but when you jiggle the ramekin, the center should wiggle (but not be liquidy at all).
  8. Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 2 hours, but up to 3 days.
  9. When you're ready to serve, set the broiler in the oven on HIGH. Place the rack as close as possible to the top broiler.
  10. Sprinkle 1/2 tablespoon white sugar over the top of the custard. Shake the dish around to evenly coat, and dust off any excess.
  11. Place ramekin under the broiler until the sugar melts and just starts to brown (not burn!). This should only take a few minutes (usually 5 minutes or less).
  12. Take the creme brûlée out and let it cool and the sugar top harden.
  13. EXTRAS: Garnish with some fresh whipped cream (recipe above) and berries!


Anonymous said…
Hello Vanessa, thank you for the recipe.
I watch faithfully morning, I consider you all my morning family.
I love to bake but have never mastered pies. My husband wants a sweet potato pie.
Would you be able to do a segment on how to make a flaky pie crust with a sweet potato pie? My email is kellyin83@bellsouth.net