creme brulee

Raspberry Creme Brulee ala Dean Fearing

Dean Fearing is the renowned Master Chef at Dallas’ exclusive hotel, The Mansion. Of great popularity among it’s regular patrons is Creme Brulee. This post contains the directions for creating Creme Brulee taken directly from the “Mansion on Turtle Creek Cookbook”.

Raspberry Creme Brulee

  • Servings: 6
  • Difficulty: difficult
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  • 6 extra large egg yolks
  • 1 1/4 c. sugar
  • 3 c. heavy cream
  • 1 vanilla bean, split
  • 1 c. raspberries
  • puff pastry (see below)
  • raspberry sauce(see below)


  1. Combine egg yolks and 1/2 cup sugar in the top half of a double boiler over very hot water.

  2. Whisk (or beat with a hand mixer) until lemon-colored and the consistency of mousse.

  3. Remove from heat and set aside.

  4. Place cream and vanilla bean in a heavy saucepan over medium heat.

  5. Bring to a boil and immediately remove from heat.

  6. Strain through a fine sieve.

  7. Slowly pour into egg yolks, whisking rapidly as you pour.

  8. Return double boiler to heat and cook, stirring constantly, for about 10 minutes or until mixture is quite thick.

  9. Remove top half of double boiler and place in a bowl of ice.

  10. Stir occasionally while mixture cools until it reaches to consistency of a very thick custard.

  11. Spread a single layer of fresh raspberries over the bottom of six baked Puff Pastry shells.

  12. Pour cooled crème over raspberries to top of shells.

  13. Refrigerate for at least 3 hours (or up to 8 hours).

  14. When chilled, sprinkle 2 tbsp. sugar over each filled shell and place about 6” away from broiler flame for about 3 minutes or until sugar caramelizes (hint: a simple blowtorch is a very effective alternative for this process).

  15. Do not overcook or crème will melt.

  16. Immediately remove from heat.

  17. Pour Raspberry Sauce over the bottom of each of six dessert plates.

  18. Place a Crème Brûlée in the center and serve immediately.

Puff Pastry (makes 1 lb.)

  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup of un-salted butter
  • 1/2 cup ice-water
  • 1 tsp lemon juice
  1. Combine flour, salt, and 3 tablespoons of butter. Cut butter into flour using a pastry cutter or food processor.

  2. Combine water and lemon juice. Add to flour, mixing to form a pliable dough. Knead by hand for 2 to 3 minutes or process in a bood processor until dough forms a ball.

  3. Roll dough on a lightly floured, chilled surface, preferable a marble slab. Surface must be chilled. Roll dough to an 8 x 12 inch rectangle. Place pastry with short side facing you. Remaining butter should be cool but malleable. Place butter in center of rectangle and fold the near third of pastry toward the center. Repeat with the far third of pastry to form three layers. Press edges of pastry lightly with a rolling pin to seal. Give pastry a quarter turn and roll again into a rectable; fold and seal as before. Be careful that butter does not break through during rolling. If it does, immediately dust lightly with flour and roll again. Wrap and chill at least 15 minutes.

  4. Repeat rolling, folding, and chilling five more times, chilling 30 minutes each time. Chill 1 hour after final rolling.

  5. Preheat oven to 350 degrees.

  6. When pastry is well chilled, roll out as thin as possible on a lightly floured, chilled surface. Cut out six 6-inch rounds. Line the ungreased cups of a Texas-size muffin pan (3 1/2 x 1 1/2 inches) with the rounds, pressing pastry evenly into cups and trimming edgess. Line with a small coffee filter or parchment paper and fill to the top with dried beans (or commercial pastry weights).

  7. Place in preheated 350 degree oven and bake for 20 to 30 minutes or until pastry is crisp and golden. Remove beans (or weights) and filter (or paper) and allow shells to cool to room temperature.

Raspberry Sauce

  • 1 c. fresh raspberries
  • 1/4 c. simple syrup (see below)
  1. Puree raspberries in a blender or food processor.

  2. When smooth, strain through an extra-fine sieve to remove all seeds.

  3. Stir simple syrup into raspberry purée until well blended.

Simple Syrup:

  • 1 c. granulated sugar
  • 1 c. water
  1. Combine sugar and water in a small, heavy saucepan over high heat.

  2. Bring to a boil and boil, stirring constantly, for about 3 minutes or until sugar is dissolved.

  3. Remove from heat and cool.

May be stored, refrigerated, tightly covered, for up to 3 months.


Steve D.

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