Layered Vanilla Bean Raspberry Brie Custard


Smooth, creamy vanilla bean custard topped with a dense, firm layer of raspberry brie on top. Delicious served cold with a dollop of freshly whipped cream, it’s a whole new way to enjoy brie!
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At a glance

1 large egg
1 teaspoon pure vanilla bean paste, divided
1/4 cup packed light brown sugar
1/2 cup half-and-half, warmed to 120 degrees
1/4 cup Ile de France Brie, room temperature, rind removed
1 tablespoon heavy cream
1 egg yolk
1 tablespoon raspberry preserves


Preheat oven to 350 degrees.

In a small bowl, whisk together egg, 3/4 teaspoon vanilla bean paste, and brown sugar. Slowly pour in the hot half-and-half, whisking constantly, until sugar is dissolved and mixture is smooth. Pour mixture evenly between two 7-inch ramekins.

In a separate small bowl, stir together brie, cream, yolk, 1/4 teaspoon vanilla bean paste, and preserves until mostly combined. Using an immersion/stick blender, blend brie mixture until creamy, smooth, and free of lumps. Pour raspberry brie on top of custard in ramekins (note: brie will initially sink slightly into custard, but will rise to top during baking).

Place ramekins in an 8x8 baking dish. Pour hot water into pan until it comes up sides of ramekins roughly 3/4 of the way. Carefully place dish in preheated oven and bake 50-55 minutes, until custard is mostly set. Remove from heat.

Remove ramekins from water bath and place in refrigerator. Cool for 2-3 hours until chilled through before serving. Serves 2.