Creme Brulee with raspberries and mint

Creme Brulee with raspberries and mint

  • 500 ml double cream
  • 1 vanilla pod
  • 1 mint straw
  • 100 g caster sugar
  • 6 pcs egg yolks
  • 100 g raspberries



Pour the cream into a saucepan. Add 2/3 of the sugar.

Split the vanilla pod  and scrape the seeds into the cream. Add the pods as well. Add mint straw.

Bring the cream to boiling point.

Meanwhile, in a separate bowl, mix 1/3 of  sugar and egg yolks together.

Add some of the cream to temper the egg mixture.

Add egg mixture to the cream whisking continuously until thickened.

Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.

Add 2-3 raspberries in each ramekin. Chill until needed.

When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelize with a chefs’ blow-torch.

Set aside to cool for a couple of minutes.


Decorate with raspberry and a leaf of mint and serve!