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Raspberry & White Chocolate Creme Brûlée



6 portion(s)


  • 400 grams Full fat pouring or whipping cream
  • 70 grams caster sugar
  • 1 teaspoon vanilla extract
  • 6 eggs, Room temperature
  • 100 grams white chocolate, Broken into pieces
  • 36 fresh or frozen raspberries, More or less to taste
  • Caster Sugar - extra, To caramelise top of brûlée
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. 1. Place cream, vanilla, sugar and eggs into mixing bowl and mix 1 min/ speed 3.

    2. Cook 15 mins/90 degrees/ speed 3 or until starting to thicken. 

    3. Add white chocolate to custard mix, blend 10 sec / speed 3.

    4. Divide Rasberries between 6 ramekins.

    5. Pour thickened custard mix into ramekins, over the raspberries.

    6. Refridgerate at least 1-2 hours. 

    7. Sprinkle extra sugar on top of brûlées in a thick layer. 

    8. Caramelise tops with kitchen blow torch until Golden. 

    9. Serve immediately with extra raspberries if desired. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very yum we didn’t have white chocolate and felt...

    Submitted by JSKKCC on 12. February 2019 - 19:15.

    Very yum we didn’t have white chocolate and felt like a chocolate fix so instead omitted the white chocolate and raspberries and insteaded used 50% cocoa chocolate and it was yum definitely hit the spot

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  • This recipe is amazing! So

    Submitted by Angie on 4. May 2016 - 11:09.

    This recipe is amazing! So easy and even and the kids loved it! I like the fact that you use NO bamarie! Im going to make another batch tonight as it was so yummy. Thanks for this recipe.  Love


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