Creme Brûlée is a favourite dessert of mine. As a child, we would often eat the similarly(ish) textured Creme Caramel to finish Sunday lunch…… the upturned creamy custard dripping with caramel sauce was always something to be anticipated. The discovery of Creme Brûlée however, took the experience of creamy desserts to a new level. So taken was I that it even graced the table at our wedding breakfast, in strawberry form.

A good Creme Brûlée (which is effectively a baked custard) should be smooth and silky in texture and always topped with a subtle but definably crunchy caramelised sugar layer. This is added just before serving by sprinkling sugar on the custard and using either a culinary blow-torch or a carefully watched grill to caramelise. Miss GF particularly loves doing the caramelising….. I did wonder about the wisdom of giving an 11 year old a blow torch, but she is surprisingly adept at using it.

As a gluten-avoider, I always feel relieved when I go to a restaurant and see either creme brûlée or (my other favourite creamy dessert) Panna Cotta on the menu, as I know they have a reasonable chance of being safe to eat.

I have made my white chocolate version a number of times, but this Christmas, added raspberries to make the brûlée that little bit more special. I couldn’t be bothered to take any photos (being Christmas), but it was so good, I have been compelled to make it again to share with my readers.

The colour and flavours are reminiscent of my wedding dessert. The pretty red fruit which are hidden within the custard like little surprise gifts, give this brûlée a romantic hue which would be perfectly served on Valentines Day too.

It would also make a perfect Summer dessert…… rich and quite decadent, but not overly-heavy and full of summer berryness. With the evenings finally lightening and the prospect of warmer days ahead, this recipe may just be the perfect answer for those summer garden parties and sultry evenings out on the patio with friends.

I also love that you can make the custard cream well ahead of time and keep refrigerated ready to caramelise just before devouring!

I am sharing my White Chocolate & Raspberry Creme Brûlée with the following :

Treat Petite with The Baking Explorer and Cakeyboi

Inheritance Recipes with Pebble Soup and Coffee & Vanilla This brûlée shares a little bit of our wedding with Miss GF!

No Waste Food Challenge with Elizabeth’s Kitchen Diary – Although my last Pavlova post was made to use up the egg whites left over from the brûlée, it occurs to me that I often have left over yolks too and this is a perfect recipe for using them up!

Cook Blog Share with Hijacked by Twins

Free From Fridays with the Free From Farmhouse and Le Coin De Mel

Tea Time Treats with Travels for Taste, Jo’s Kitchen and Lavender & Lovage. This month’s theme is egg-based tea time treats. This egg-custard is full of yolky goodness!

Other creamy dessert recipes on Gluten Free Alchemist :


White Chocolate, Lavender & Blackberry Panna Cotta
White Chocolate Panna Cotta with Honey-Roast Figs
Vanilla Panna Cotta
Rich, Dark Chocolate Mousse
Coffee Mousse

White Chocolate & Raspberry Creme Brûlée (serves 4 or 5)

Ingredients 

Method