Raspberry Balsamic Crème Brûlée

Raspberry Balsamic Creme Brulée at The Little Shop of Olive Oils

Crème brûlée always feels like a special-occasion dessert.

That smooth, creamy custard underneath and the crisp caramelized sugar on top — it’s simple, but it never feels ordinary.

Adding our Raspberry Dark Balsamic gives it a gentle twist that makes it unforgettable. The balsamic doesn’t overpower the custard. It enhances it. It brings a subtle brightness that balances the richness of the cream and egg yolks beautifully.

Once chilled and set, you sprinkle sugar over the top and torch it until it turns deep amber. Then comes the best part — cracking through that caramelized layer with your spoon.

Top it with fresh raspberries and a little mint, and you have a dessert that feels restaurant-worthy but made right in your own kitchen.

Creamy. Crisp. Just a little unexpected.

Raspberry Balsamic Creme Brulée

A rich and creamy crème brûlée infused with Raspberry Dark Balsamic, topped with a caramelized sugar crust and fresh raspberries.

Author
The Little Shop of Olive Oils
Prep Time
15 minutes
Servings
Serves 4
Category

Desserts

Ingredients

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

Directions

  1. Preheat oven to 325°F (165°C).
  2. In a saucepan over medium heat, combine heavy cream, milk, and sugar. Stir until sugar dissolves and mixture is heated through (do not boil).
  3. In a mixing bowl, whisk egg yolks until smooth.
  4. Gradually add warm cream mixture to egg yolks, whisking constantly to prevent curdling.
  5. Stir in vanilla extract and Raspberry Dark Balsamic.
  6. Strain mixture through a fine sieve into a clean bowl for a smooth custard.
  7. Divide mixture evenly among small ramekins, filling about three-quarters full.
  8. Place ramekins in a deep baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
  9. Bake 30–35 minutes, until custards are set but slightly wobbly in the center.
  10. Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours until fully set.
  11. Before serving, sprinkle a thin layer of sugar over each custard.
  12. Use a kitchen torch to caramelize the sugar until deep amber. (Alternatively, broil carefully for a few minutes.)
  13. Garnish with fresh raspberries and mint leaves. Serve immediately.

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