This is a weird one, as it neither uses cream nor… brulees? Anyway you don’t use a torch or a broiler! I’ll admit it’s been years since I’ve had proper creme brulee, but this really grew on me, especially with the berries, and was super simple, so…worth trying at some point when you bought whole milk for something else and need to use it up, at least!

I found that the topping didn’t make enough to cover, so I’m just going to go ahead and double it in the ingredient list below. If you’re not planning on eating the whole thing at once (presumably with help) I’d say just make half and try to pour it just on one half, as the topping will sort of dissolve into the cream part over time, so you can just cover the other half the next day!

Ingredients:

Pudding:

• 2 cups raspberries
• 1/3 cup sugar
• 1/4 cup corn starch
• 1/3 teaspoon salt
• 2 3/4 cup whole milk (the recipe just says milk, I’d go with whole so it’s at least cream-adjacent)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest

Topping:

• 1/2 cup sugar
• 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

These berries were weak on the vibrancy scale.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute.

Remove from the heat and stir in the butter, vanilla, and orange zest.

Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden. This feels like it takes forever, but when it does melt it happens very quickly, so do pay attention and take it off the heat before it burns!

Nearly there…

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

See? It needed more topping!

To serve, crack the topping with the back of a spoon, then scoop and plate.

Not pictured: The fact that after the first piece, you can actually take out whole slices/pieces without making a mess.

Raspberry Crème Brûlée

From Joey Green’s Magic Meals.

Pudding:

• 2 cups raspberries
• 1/3 cup sugar
• 1/4 cup corn starch
• 1/3 teaspoon salt
• 2 3/4 cup whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest

Topping:

• 1/2 cup sugar
• 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute. Remove from the heat and stir in the butter, vanilla, and orange zest.

Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden.

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

To serve, crack the topping with the back of a spoon, then scoop and plate.