Decadent, creamy and bursting with raspberry and vanilla flavours, these Black Bottom Raspberry Vanilla Crème Brûlée Bars are a dream date night or valentine’s day dessert.
Love Day is quickly approaching! I’m not one for this Hallmark event … I’m a mom of 3 very young kids. I’m not one for much unless it involves my PJs and a glass of wine. BUT, since I love my guy I made what I thought could be his ultimate dessert. He loves raspberries, crème brûlée, and a bit of chocolate.
All his favourite things come together in these Black Bottom Raspberry Vanilla Crème Brûlée Bars for 2. I had to make enough for myself, I mean look at these DREAMY bars. Huge mistake had I missed the opportunity to partake in some of these, PJs on of course 😉
Did my kids like these? I have no idea. I wouldn’t let them try any. This was truly a labour of love (more on my disasters later on) and I worked tirelessly on this recipe. I made it so many times in a short period of time that I’m pretty sure I could now make it in my sleep.
From forgetting the egg yolks in one recipe testing session to having half of the bars drop out of the dish before shooting my photos (almost cried on that one) this recipe was tirelessly tested. Not exactly a hardship considering the deliciousness, but still difficult to make and shoot these in a single day with 3 littles climbing all over me.
What I do know is that these are freaking AMAZING. Now, I know this is my food and it’s my “job” to say it’s good, but these are one of the best desserts I’ve ever made. And it took me so long to perfect this recipe that I know it’s destined to be everything you want it to be as well.
Some pro-tips would include pressing the Oreo crumb base down as hard as you can, I used a flat bottom measure cup. Be careful with the torch and don’t almost set your house on fire because you left the bars on parchment paper while melting the sugar, true story unfortunately. And finally, don’t take the dish out of the oven until you’re sure the custard is set, the middle should shake like jello.
Crème Brûlée not your thing? I have a Pavlova coming your way next or I’d recommend this crazy delicious Chocolate Pear and Whiskey Tart that has not gotten its fair share of attention. Full recipe here.
Tomorrow’s my birthday!! Who’s coming over to make me some of these? Just kidding. We’ll be in Whistler, BC for a conference that my husband is presenting at. I’m hoping for nice sunny or slightly snowy weather so the kids can frolic outside while my guys’ off working.
Follow along in my InstaStories and I’ll try to share photos of that gorgeous mountain! Caution – there may be adorable children and delicious food featured as well 😉
Decadent, creamy and bursting with raspberry and vanilla flavours, these Black Bottom Raspberry Vanilla Crème Brûlée Bars are a dream date night or valentine's day dessert.
- 3/4 cup Oreo Crumbs
- 3 tbso unsalted butter
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups whipping cream
- 2 tsp vanilla bean paste
- 1/2 cup fresh raspberries (70-100 grams)
- 1 tbsp granulated sugar
Preheat oven to 325° F.
Spray a small casserole or ovenproof dish (around 5" x 7") with non-stick spray and line the bottom of the dish with non-stick paper, then also spray that.
In a heatproof dish melt butter in the microwave in small increments, around 20-30 seconds, until melted. Add Oreo crumbs and mix well. Press crumbs mixture (very) firmly into the bottom of the ovenproof dish to create an even layer. Bake for 7-10 minutes and remove from oven. Set aside to cool slightly. Place raspberries in the dish on top of the Oreo base.
In a small saucepan, add whipping creme and vanilla. Heat over medium-low heat until just simmering (do not let boil). Set aside to cool slightly.
In a medium bowl whisk together egg yolks and 1/4 cup of sugar until yolks become pale and sugar is blended in. While whisking the egg/sugar mixture, very slowly pour in the vanilla crème mixture. Pour mixture over raspberries in ovenproof dish.
Bake for 50-60 minutes or until crème brûlée is just set and trembling a bit in the middle (like jello).
Refrigerate for at least 4 hours or up to 2 days.
Remove from fridge and sprinkle with remaining 1 tbsp sugar. In a well ventilated area and using extreme caution, melt the sugar on top of the crème brûlée with a torch.
Return to fridge for 5-10 minutes.
Run a clean butter knife around the outside of the crème brûlée and very carefully remove from the dish. Place on a cutting board and using a clean sharp knife, cut the bars into desired sizes.