Home Recipes Raspberry Lime Crème Brûlée

Raspberry Lime Crème Brûlée

Total Time: 0 mins.
Prep Time: 0 mins.
Cook Time: 0 mins.


1 cup Europe's Best® Select Raspberries, frozen
2 tbsp each water and granulated sugar
1 tbsp Fleischmann's® Canada Corn Starch

1 1/2 cups Lactantia® 35% Whipping Cream
1 cup Lactantia® 10% Half and Half Cream
4 Naturegg™ Omega 3 Egg Yolks
1 Naturegg™ Omega 3 Egg
3/4 cup granulated sugar
1 1/2 tsp finely grated lime zest
1 tsp vanilla extract
Additional granulated sugar for brûlée

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Select Raspberries


  1. Preheat oven to 325°F (160°C). Stir raspberries with water, sugar and cornstarch in a small saucepan set over medium heat. Cook, stirring until thickened. Divide berry mixture among six 6-oz ramekins; arrange in a deep baking dish or roasting pan. Let stand until set.
  2. Custard: Meanwhile, heat whipping and half and half cream together in a heavy saucepan set over medium-low heat until steaming. Whisk egg yolks and whole egg with sugar. Gradually whisk in creams until well combined. Strain into a measure or pitcher; gently stir in lime zest and vanilla.
  3. Divide custard among prepared ramekins. Carefully pour enough boiling water into baking pan to reach halfway up sides of ramekins. Bake for 40 minutes or until custard is slightly jiggly in centre. Cool to room temperature in pan; chill completely before serving (or up to 2 days).
  4. Sprinkle 2 tsp sugar evenly over each custard. Use a brûlée torch, moving back and forth over the sugar until evenly melted and amber-coloured. Or, broil on the top rack for 3 to 4 minutes or until the sugar is golden. Let stand at room temperature for 30 to 60 minutes before serving.

Makes 6 servings.