Three ramekins filled with raspberry brûlée on a marble surface

Raspberry brûlée

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Prep: 15 mins Cook: 30 mins plus 4 hrs chilling

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal523
  • fat46g
  • saturates27g
  • carbs22g
  • sugars22g
  • fibre1g
  • protein5g
  • salt0.1g
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Ingredients

  • 1 vanilla pod
  • ½ lemon, pared zest only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300ml double cream
  • 100g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 4 egg yolks
  • 2 tbsp golden caster sugar
  • 2 tbsp demerara sugar

Method

  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.

  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.

  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.

  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.

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