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1. Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.
2. Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don't boil or you'll scramble the eggs), then strain into a jug.
3. Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set. They should be just firm but not solid.

Per serving

543 kcalories, protein 8.6g, carbohydrate 35.2g, fat 41.9 g, saturated fat 22.6g, fibre 0.5g, salt 0.22 g

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• Deborah

  25 February 2009

  Deborah rated and commented on this recipe

  

  Easy to make and a good mixture of sweet and sharp tastes. My raspberries didn't float to the top as in the picture so I spooned the fruit through the custard which made for an interesting "swirled" look in the glasses. My guests were more than convinced!

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• Mj

  04 March 2009

  Mj commented on this recipe

  Quite easy to make but mine didn't set, so i'm not sure if i cooked it well enough, and used strawberries instead of raspberries, went down very well.

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Ingredients

• 284ml pot double cream
• 150ml milk
• 450g white chocolate , chopped
• 6 egg yolks (freeze the whites)
• 150g frozen raspberries , defrosted

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes plus chilling

Ingredients

• 284ml pot double cream
• 150ml milk
• 450g white chocolate , chopped
• 6 egg yolks (freeze the whites)
• 150g frozen raspberries , defrosted

Per serving

543 kcalories, protein 8.6g, carbohydrate 35.2g, fat 41.9 g, saturated fat 22.6g, fibre 0.5g, salt 0.22 g

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