White Chocolate and Raspberry Crème Brûlée Recipe

White Chocolate and Raspberry Creme Brulee
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
528 Calories
37g Fat
42g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 528
% Daily Value*
Total Fat 37g 47%
Saturated Fat 22g 109%
Cholesterol 227mg 76%
Sodium 113mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 10%
Protein 10g
Calcium 162mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a crème brûlée, silky custard and a sharp snap of burnt sugar on top? This White chocolate and raspberry crème brûlée is based on a recipe from James Mackenzie, chef-owner of the Michelin-starred Pipe and Glass Inn at South Dalton, East Yorkshire.

Add white chocolate and fresh raspberries to that mix and you have a surefire winner of a brûlée recipe.

See how easy it is to make this luscious dessert, but be warned, it is seriously addictive.


  • 7 ounces/200 grams white chocolate
  • 5 large egg yolks (fresh free-range)
  • 3 ounces/75 grams sugar (caster aka fine)
  • 1 1/2 cups/350 milliliters double cream (heavy)
  • 1/2 cup/125 milliliters milk
  • 9 ounces/250 grams fresh raspberries

Steps to Make It

  1. Gather the ingredients.

  2. Put the eggs, the chocolate and the sugar into a large heatproof bowl.

  3. Heat the cream and milk in a saucepan until just boiling, making sure the cream does not get too hot or it will curdle the eggs.

  4. Slowly pour the warmed cream and milk over the egg mix and whisk over a saucepan of barely simmering water until the cream is thickened, making sure the bowl is not touching the water. 

  5. Cool the cooked cream down and then place in the fridge to cool completely.

  6. Divide 3/4 of the fresh raspberries between 6 individual ramekins (3-inch-by-2-inches deep, or 5-inches-by-1-inches individual dishes) and spoon the brûlée mix over and smooth the cooled, thickened cream over with a palette knife.

  7. When ready to serve, evenly sprinkle the surface of the brulée with a thin layer of caster sugar.

  8. Using a blow torch, (or place under a hot grill ) melt the caster until golden brown. Do not hold the flame over the sugar too long in one spot or it will burn.

  9. Repeat until you have a thick, golden and hard surface.

  10. Decorate with the remaining raspberries and a sprig of mint.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

  • Crème brûlée lends itself so beautifully to many other flavors, so once you have mastered the basic cream you can allow your imagination to go wild. One note of caution, though, the cream is very delicate so don't overpower it. Add other ingredients sparingly. 
  • As seen above white chocolate works well, better than dark. If you do want to use chocolate keep the strength of the chocolate low as the high cocoa varieties can be a little bitter. 
  • Most fruits are happy with a crème brûlée though raspberries are a particular favorite, strawberries and other berry fruits can be used. An unusual addition can be a little roasted rhubarb, the sharpness of the rhubarb works well with the creaminess. 

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