Creme Brulee With Raspberries
INGREDIENTS
75g caster sugar
5 egg yolks
100g raspberries (frozen if fresh unavailable)
50 mls milk
450 mls double cream
1 vanilla pod
caster sugar
METHOD
Pre heat the oven to 140C. In a medium bowl whisk the sugar and eggs together.
Divide raspberries evenly between 4 ramekin dishes. Heat the milk and cream along with the scraped vanilla bean. Transfer to the egg mixture and mix until combined and pour into the ramekins.
Place in a bainmarie of hot water and bake in the oven for 40 minutes. Allow to cool and set, then chill in the fridge.
Sprinkle the tops with caster sugar. Using the blowtorch, scorch the sugar until caramelised and melted.
Leave to cool.
(With kind permission from Australian Women’s Weekly)
