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Raspberry brûlée

Three ramekins filled with raspberry brûlée on a marble surface

Raspberry brûlée

Name: Raspberry brûlée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 vanilla pod; ½ lemon pared zest only; 300ml double cream; 100g raspberries; 4 egg yolks; 2 tbsp golden caster sugar; 2 tbsp demerara sugar

Rosie Birkett

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

plus 4 hrs chilling

A star rating of 5 out of 5.7 ratingsRate

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Celebrate raspberry season with this take on crème brûlée. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 vanilla pod
½ lemon

pared zest only
300ml double cream
100g raspberries
4 egg yolks
2 tbsp golden caster sugar
2 tbsp demerara sugar

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Nutrition: Per serving

kcal523
fat46g
saturates27g
carbs22g
sugars22g
fibre1g
protein5g
salt0.1g

Method

step 1

Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils – tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
step 2

Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
step 3

Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.
step 4

If you don’t have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.

Recipe from Good Food magazine, July 2017

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A star rating of 5 out of 5.7 ratings

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