Fresh Berry Creme Brulee


Fresh Berry Crème Brûlée

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    There are many reasons crème brûlée is a special occasion dessert. This particular crème brûlée is made with fresh vanilla beans, has a rich caramel top, and berries soaked in Cointreau. 

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    Servings and Ingredients

    Serves 2
    1 c. Hy-Vee heavy whipping cream, divided
    4 tbsp. plus 1 tsp. Hy-Vee granulated sugar, divided
    1 (6-to-7-inch) vanilla bean, halved lengthwise
    3 large egg yolks
    ¼ c. fresh raspberries, and/or fresh strawberries, sliced
    ½ tsp. orange-flavored liqueur, such as Cointreau
    Fresh mint, for garnish

    Things To Grab

    • 8x8x2-inch baking dish
    • Kitchen towel
    • 2 shallow 6-oz. ramekins
    • Small heavy saucepan
    • Medium bowl
    • Whisk
    • Fine-mesh strainer
    • Small bowl
    • Kitchen torch


    1. Preheat oven to 300 degrees. Line inside of an 8x8x2-inch baking dish with a kitchen towel. Place two shallow 6-oz. ramekins on towel in baking dish; set asdie.

    2. Combine 1/2 cup cream and 2 tablespoons sugar in a small heavy saucepan. Scrape seeds from vanilla bean; add seeds from vanilla bean; add seeds and pod to cream mixture. Heat over medium-low heat just until mixture begins to simmer. Remove from heat; remove vanilla bean pod. Stir in remaining 1/2 cup cream.

    3. Whisk egg yolks in a medium bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer; divide mixture between ramekins.

    4. Place baking dish on oven rack. Add enough hot water to towel-lined dish to reach halfway up sides of ramekins. Bake for 25 to 30 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.

    5. Toss berries with 1 teaspoon sugar and liqueur in a small bowl; let stand for 30 minutes. Ten minutes before serving, use remaining 2 tablespoons sugar to sprinkle 1 tablespoon on each custard. Caramelize by holding the flame of a kitchen torch just above the sugar and move it around the custard top until the sugar caramelizes; garnish with berry mixture and mint.

    Nutrition facts


    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 50g
    • Cholesterol: 410mg
    • Sodium: 45mg
    • Total Carbohydrates: 34g
    • Protein: 8g

    Daily Values

    Iron 6%
    Calcium 8%
    Vitamin D 15%
    Potassium 4%

    Recipe Source:

    Balance February 2019