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Raspberry brûlée

Ingredients

  1. Step 1 1 vanilla pod
  2. Step 2 ½ lemon , pared zest only
  3. Step 3 300ml double cream
  4. Step 4 100g raspberries
  5. Step 5 4 egg yolks
  6. Step 6 2 tbsp golden caster sugar
  7. Step 7 2 tbsp demerara sugar
Raspberry brûlée
Calories: 523 Carbohydrate: 22 g Protein: 5 g Fat: 46 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 4

TAGS

Afternoon tea Dessert Berry Crème brûlée egg Gluten free raspberry Rosie Birkett summer Summer dessert

Directions

  1. Step 1 Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils - tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
  2. Step 2 Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
  3. Step 3 Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.
  4. Step 4 If you don't have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.