raspberry custard with a sugar crust

This...

...was supposed to be a Crème Brûlée with Raspberries based on this recipe by the super talented Caroline of Chocolate and Carrots.

But clearly it looks more like a Raspberry Custard with a Sugar Crust by the kitchen-improv-gets-you-into-trouble-sometimes Regan of The Professional Palate, don't you think?

I love being the editor of my recipe titles. It takes what would have been a failed recipe - because really... does that look like your traditional crème brûlée - and allows me to share something delicious, without your expectations clouding the vision around it.

I almost sent this one packing when I realized how much the raspberries had bubbled their juicy goodness into the custard, then realized I didn't have any butane and had to resort to an oven broil (which just doesn't produce the same look for the sugar crust... it's tasty... just not the same). Then I spooned in for a taste. 

So. Good. 

If you don't mind a little juiciness from the berries and are game to just get your brûlée from the broiler, head on over to Caroline's blog. Follow her recipe, adding in your berries before pouring in the custard. Bake and chill as she directs and then if you are butane-less, give it a whirl under the broiler. What you get may not be right to be called crème brûlée, but it's delicious all the same.