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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.