White Chocolate-Raspberry Chambord Crème Brulee

"From the Corner House in Center Sandwich, NH. You will need 6 four-ounce ramekins."
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Ready In:
1hr 17mins




  • Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
  • In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
  • In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
  • Set the ramekins in a large baking pan lined with a dish towel.
  • Place several berries and a dash of chambord into each ramekin.
  • Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake, uncovered, for 35 minutes.
  • Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
  • Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
  • Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
  • When ready to serve, position oven rack in the second-highest position and preheat the broiler.
  • Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
  • Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
  • Set the ramekins on a baking sheet and slide it under the broiler.
  • Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
  • Alternatively, you may brown the tops with a torch for about 1-2 minutes.
  • Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.

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