Raspberry crème brûlée

Paul Bates

Paul Bates

30th June 2016

Raspberry crème brûlée

Raspberry crème brûlée

Ingredients

  • 0.75lt Double cream
  • 8 Egg yolks
  • 3 Eggs
  • 110g Sugar
  • 3 Punnets raspberries

Method

Method
1. Put the milk on a medium heat to bring to the simmer
2. Pre-heat the oven to 140 degrees
3. While the milk is heating, puree the raspberries in a blender – or mash with a fork for a more rustic finish
4. Whisk together the eggs and sugar
5. Add the raspberry puree to the egg mixture
6. Pour on the cream and whisk gently
7. Transfer the mixture to the bowls
8. Fill a shallow tray with hot water, to make a Bain marie
9. Place the bowls of raspberry custard in the tray and place in the oven for 45 minutes, until the custard sets (the water prevents the custard getting too hot and over cooking)
10. Allow them to cool, then sprinkle with demerara sugar and melt with a blow torch or under the grill
Notes
This dish can also be done with strawberries, apple or banana
Garnishes can also be changed - we use sugar, raspberries and coriander shoots