Jul 14 2026
Restaurants›Chanta›Transylvanian Delight Recipe

Transylvanian Delight Recipe

Inspired by Chanta
Time2h
Serves4

A silky, baked vanilla custard with a caramelized sugar top-reminiscent of crème brûlée- served cold with a scoop of vanilla ice cream and a swirl of tangy raspberry sauce. A decadent Eastern European twist on a French favorite.

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Ingredients

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Custard Base

Caramel Topping

Raspberry Sauce

Serving

Method

Custard Base

  1. 1

    Prepare the Custard

    In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.

  2. 2

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.

  3. 3

    Add Vanilla

    Stir in the vanilla extract until well combined.

  4. 4

    Bake the Custard

    Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (165°C) for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

  5. 5

    Cool the Custard

    Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.

Caramel Topping

  1. 6

    Make Caramel

    In a small saucepan, combine granulated sugar and water. Cook over medium heat, swirling the pan occasionally until the sugar dissolves and turns a golden amber color.

  2. 7

    Top the Custard

    Remove the chilled custards from the refrigerator. Pour a thin layer of caramel over each custard just before serving. Use a kitchen torch to caramelize the sugar until it forms a crispy top layer. If you do not have a torch, place them under a broiler for a few minutes, keeping a close eye to prevent burning.

Raspberry Sauce

  1. 8

    Make Raspberry Sauce

    In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, mashing the raspberries with a fork until the mixture thickens slightly.

  2. 9

    Strain the Sauce

    Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Allow to cool.

Serving

  1. 10

    Serve the Dessert

    To serve, place a scoop of vanilla ice cream next to the custard and drizzle with raspberry sauce. Enjoy your Transylvanian Delight!

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