White Chocolate Raspberry Crème Brûlée Recipe


It’s getting pretty toasty as summer is here. Cool yourself down with this delicious White Chocolate Raspberry Crème Brûlée recipe from Platform 61.



  • 5 egg yolks
  • 40g white chocolate
  • ½ litre cream
  • 1 cup of sugar
  • 2 vanilla pods
  • Half punnet raspberries



  1. Mix white chocolate, cream, sugar and vanilla pod seeds in a saucepan and bring to the boil.
  2. When it starts rising, remove from the heat. Mix egg yolks.
  3. Pour the mixture into the egg yolks stirring continuously.
  4. Pour the mixture into small bowls and add 2/3 raspberries.
  5. Put the bowls into big tray, fill the tray with water to half the bowls.
  6. Place the tray in the oven and bake on 100 degrees for 50 minutes or until brûlée is fully set.
  7. Sprinkle sugar on top of brûlée and caramelise the sugar with torch.
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Posts from the Harvey Norman blog team.

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