Raspberry Balsamic Crème Brûlée-The Little Shop of Olive Oils

Raspberry Balsamic Crème Brûlée


  • 1 cup heavy cream
  • ¼ cup whole milk
  • ¼ cup sugar, plus extra for the caramelized topping
  • 4 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons Raspberry Dark Balsamic Vinegar
  • Fresh raspberries for garnish
  • Fresh mint leaves for garnish


  • Preheat your oven to 325ºF (165ºC).
  • In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until the sugar is dissolved and the mixture is heated through, but not boiling.
  • In a mixing bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, whisking constantly to avoid curdling.
  • Stir in the vanilla extract and raspberry dark balsamic vinegar.
  • Strain the mixture through a fine sieve to remove any lumps and ensure a smooth custard.
  • Divide the mixture among small ramekins, filling them about three-quarters full.
  • Place the ramekins in a deep baking pan and fill the pan with hot water until it comes halfway up the sides of the ramekins.
  • Bake for 30 to 35 minutes, or until the custards are set but still slightly wobbly in the center.
  • Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2 hours or until set.
  • Before serving, sprinkle a thin layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it's a deep amber color. If you don't have a torch, you can place the ramekins under a broiler for a couple of minutes.
  • Garnish each Crème Brûlée with fresh raspberries and mint leaves.
  • Serve immediately and enjoy the rich custard with the contrasting sharpness of the raspberry balsamic caramelized top.
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