• 1 1/3 cup heavy cream
      • 4 egg
      • ½ cup of regular sugar
      • ½ teaspoon of vanilla essence
      • 6oz of Berries Paradise raspberries
      • Additional regular, to caramelize


  1. In a small bowl, combine most of the raspberries with 4 tablespoons of the sugar. After 15 minutes of mashing, mash the raspberries with a fork.
  2. Preheat the oven to 300F (150 C).
  3. Heat the heavy cream over low heat until a few moments before it starts to boil. Remove the pot from the heat and add the vanilla essence.
  4. In a medium bowl, use an electric mixer to beat the eggs with the remaining sugar until you get a creamy, pale yellow mixture.
  5. Gradually add the warm heavy cream to the beaten egg mixture and mix well.
  6. Divide the crushed raspberries into four baking sheets. Pour the cream mixture on top of the raspberries in each pan.
  7. Fill a baking sheet with warm / hot water and put the pans on this tray; the water level should not reach more than half the height of the molds.
  8. Bake the creme brulee molds in the water bath (bain marie) for about 1 hour and 15 minutes at 300F (150C).
  9. Let the molds of burnt cream cool slightly and then put the molds in the fridge for at least 4 hours before serving.
  10. To serve the creme brulee, preheat the broiler in the oven.
  11. Sprinkle about 1 tablespoon of sugar over each individual pan.
  12. Put the creme brulee molds on a baking sheet and place under the grill until the sugar caramelizes, about 2-3 minutes depending on the oven.
  13. Serve immediately with reserved fresh raspberries.


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