Raspberry Creme Brûlée - Fresh or Frozen Raspberries topped with a deliciously creamy custard and singed sugar coating finish.
Pour 3 cups of Double Cream into a saucepan and place over a moderate heat. Occasionally stir.
Place your raspberries into 6 ramekin dishes, 5-6 fl oz.
In a separate bowl, add your egg yolks, sugar and vanilla essence and whisk together vigourously.
When the cream has almost boiled, add the egg mixture and continue to cook, stirring continuously, until the liquid starts to thicken. Do not boil.
Pour the liquid over the raspberries to fill each ramekin.
Finally, sprinkle the demerara sugar over the surface of each brûlée. Either using a butane torch or placing the brûlées under the grill, singe the sugar until it starts to caramelise.
Refrigerate for at least 2-3 hours before serving. For best results, make the brûlées the day before you require them.
Ingredients
Directions
Pour 3 cups of Double Cream into a saucepan and place over a moderate heat. Occasionally stir.
Place your raspberries into 6 ramekin dishes, 5-6 fl oz.
In a separate bowl, add your egg yolks, sugar and vanilla essence and whisk together vigourously.
When the cream has almost boiled, add the egg mixture and continue to cook, stirring continuously, until the liquid starts to thicken. Do not boil.
Pour the liquid over the raspberries to fill each ramekin.
Finally, sprinkle the demerara sugar over the surface of each brûlée. Either using a butane torch or placing the brûlées under the grill, singe the sugar until it starts to caramelise.
Refrigerate for at least 2-3 hours before serving. For best results, make the brûlées the day before you require them.