Have fun raspberry season with this tackle crème brûlée. The sharp tang of this crimson fruit cuts by way of a wealthy custard base for the proper summer time dessert

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:30 minutes
  • plus 4 hrs chilling
• Simple
• Serves 4

• Gluten-free

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Components

• 1 vanilla pod
• ½ lemon, pared zest solely
• 300ml double cream
• 100g raspberries
• 4 egg yolks
• 2 tbsp golden caster sugar
• 2 tbsp demerara sugar

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Methodology

• STEP 1

  Break up the vanilla pod and scrape the seeds right into a pan with the lemon zest and cream. Toss the pod in too. Warmth till simply earlier than the cream boils – tiny bubbles will likely be forming on the edges. Flip off the warmth and infuse for 15 minutes.

• STEP 2

  Warmth oven to 160C/140C fan/gasoline 3. Put 4 ramekins right into a roasting tin and fill the tin with boiling water in order that about 2cm of the ramekins is uncovered.

• STEP 3

  Divide the raspberries between the ramekins, reserving just a few. Whisk the egg yolks and caster sugar, utilizing an electrical whisk, till very pale and fluffy, about 3 minutes. Take away the zest and vanilla pod from the cooled cream, then slowly stir it into the egg combination. Switch to a jug and pour by way of a sieve into the ramekins, then high with the reserved raspberries. Bake within the oven for 20-25 minutes till the custard varieties a pores and skin and holds a slight wobble whenever you nudge the tray. Enable to chill, then chill within the fridge for not less than 4 hrs.

• STEP 4

  For those who don’t have a blowtorch, warmth the grill to excessive. Sprinkle demerara sugar over every ramekin and both use a blowtorch to caramelise the highest or place them underneath the grill till the sugar has melted and crisped. Enable to accept 5 minutes earlier than serving.