British raspberries are with out a doubt my favourite fruit, for me they out run the strawberry every time. The best raspberries come later in the season around early Autumn, but summer raspberries are just as tasty in this recipe. Raspberries tart, sharp nature lends itself well to rich creamy desserts and goes so well in a creme brulee.
Creme Brulee must be one of the most noturious desserts, featuring on pretty much every other British restaurant menu. It has been said that a restaurant is as good as its Creme Brulee…Although it may seem a tricky one to master, it is very straight forward and requires little effort. The only difficulty is the topping, for this it is essential to use demerara sugar as you need a large crystal in order to create the hard caramel top. I would suggest investing in a blow touch as it creates the ultimate caramel crunch; however you can place under the grill, but be sure to monitor at all times.
5 Egg Yolks
90g Caster Sugar
125 ml Milk
376 ml Double Cream
50g Demerara Sugar
- Pre heat the oven to 120
- Heat the milk and the vanilla pod and seeds on a low heat, remove before it boils. Leave to stand until cool then remove the pod.
- Whisk the egg yolks and sugar together, then slowly pour in the milk and cream.
- Place the raspberries in the bottom of your ramekins (about 6 in each)
- Place the ramekins on a tray and pour in the cream and egg mixture
- Bake in the oven for 1 1/2 hours
- Leave to cool then place in the fridge
- Before serving, sprinkle over the demerara sugar and blow torch, raising the flame up and down to ensure it does not burn. You can create the caramel top under the grill, keep a close eye that i doesn’t burn