Raspberry Creme Brulee
This recipe is from our member Fairburns Eggs and developed for them by Rachel Green.
- 200g raspberries and some extra for decorating
- 500ml double cream
- 1 vanilla pod
- 100g caster sugar
- 6 Fairburn's British Blue egg yolks
- Extra caster sugar for the caramel topping
- Mint leaves for decoration
- Preheat the oven to 150C/Gas 2.
- Put 6 ovenproof ramekins in a baking tin and divide the raspberries between them.
- Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.
- Meanwhile, put the yolks and caster sugar into a medium sized heatproof bowl and beat them together until pale and fluffy. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
- Divide the mixture between the 6 ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 35-40 minutes until the custard is set - it should only wobble slightly in the middle when shaken. Cool and then chill until cold.
- When you are ready to serve, scatter the tops of the cold creme brulees with 1 tsp of caster sugar and use a blowtorch or hot grill to caramelise the tops - if using a grill, you will need to put them back in the fridge for half an hour before serving to cool down again. Top each ramekin with a fresh raspberry and a mint leaf.