Raspberry Crème Brûlée

Susan Feliciano


This is NOT your classic Crème Brûlée, but rather a simplified version based on a cornstartch pudding. No heating of the top is required, and surprisingly, once you get past the UNclassical features, it is a great dessert that is quick to put together and serve to your family. No need for individual ramekins, either.

★★★★★ 1 vote
15 Min
15 Min



1/3 c
1/4 c
corn starch
1/4 tsp
2 3/4 c
whole milk
2 Tbsp
unsalted butter, cut in chunks
1 tsp
vanilla extract
1/2 tsp
grated orange peel
2 c
fresh raspberries


1/4 c
1 Tbsp
light corn syrup


1To make the pudding: In a heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat and stir in butter, vanilla, and orange peel. Keep stirring until butter melts completely.
2Wash and gently pat dry the raspberries. Place raspberries in the bottom of a shallow 8-9 inch round serving dish. Pour pudding over raspberries. Cover with plastic wrap and refrigerate 3-4 hours, until well chilled.
3To make topping: In a small saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until light golden. Quickly drizzle over pudding. Chill 15 minutes longer. Topping will set up very hard.
4To serve: Crack topping with back of a heavy spoon. Spoon pudding and raspberries into dessert dishes and top with some of the cracked sugar.
5NOTE: I think this recipe came from the cornstarch box in the early 1950's.

About this Recipe

Course/Dish: Fruit Desserts