I'm beginning to feel like I start many a blog posts with me begging you to make something because the deliciousness of my newest creation has my tastebuds singing. Oh, how to plead with you to make this Raspberry Brûlée? Actually, I have a funny feeling this won't take much begging because the ingredients speak for themselves. Raspberries? Fresh Whipped Cream? Crunchy, Carmelized Sugar Topping? Oh, and this takes literally 10 minutes to throw together and you'll really, really impress people - No, I mean really - like everybody wanted thirds and the serving dish was utterly licked dry when the party ended. Why wouldn't you be prioritizing a trip to your nearest raspberry patch for some picking?!
My kids and I went to the raspberry patch last week and they left me so impressed after my 6-year-old picked a whole pint by himself. I think the quote-unquote experts say you should bring your kids into the field to firsthand see how food grows, have them pick/harvest it themselves and then get them in the kitchen to help cook. I'm no expert, but can I say mom-win moment!? After so many day-to-day failures of iPad arguments, stern voices being used to get someone, anyone! out of their pajamas at 2:00 in the afternoon, insisting they wear the shoes I pick, or other meaningless scuffles that leave me with the nagging sensation I'm guaranteeing my children into therapy as adults, the raspberry patch is sure to inspire childhood happiness in my children.
This is turbinado sugar if you're not familiar. It's also called demerara sugar. I'm also pretty sure plain brown sugar would work, too! This is sprinkled on the top of the dessert.
Don't be scared to fold in your raspberries, it's OK if some get a little smashed, the end result is still going to blow your socks off. Promise.
Do. Not. Leave. The. Oven. Pull the dish out several times to check on the progress. If you burn this, your life is over. Literally. Yes, you could use a torch - do you have one? You are really, really cool.
Printable Recipe Here
Quick & Easy Raspberry Brûlée
recipe adapted from Saveur Magazine
1 1/4 cups heavy cream
3/4 cups powdered sugar
2 1/2 pints fresh raspberries
1/3 cup turbinado sugar
Using a stand-up mixer fitted with the whisk attachment or, alternately, using a hand-held mixer, beat the cold cream until soft peaks form. Add the powdered sugar and combine well. Using a spatula, gently fold in the raspberries - it's OK if some break up, it's still going to taste fabulous. Pour the mixture into a large 2 1/2 quart serving dish, top generously with the turbinado sugar.
Meanwhile, heat up the broiler.
Place the dish directly under the hot broiler, under watchful care, for about 5 minutes. Do not walk away from the oven - open the door and check on the dish several times. Just when you start to see little blackened spots, remove from oven. Place into the refrigerator to allow the topping to harden, about 15 minutes or up to several hours. Not sure how this keeps overnight, it was ALL GONE in one sitting, devoured by good friends.