Purée the raspberries with the lime juice and half the caster sugar in a blender, then add the eggs and whizz for 10 seconds.
Bring the cream, vanilla and remaining sugar to a simmer then gently whisk it into the berry mixture. Pass through a fine sieve to remove the seeds then pour into the ramekins.
Place the bain marie in the oven and pour in enough boiling water to come two-thirds of the way up the outside of the ramekins. Place an inverted oven tray on top of the ramekins (this keeps the fierce heat off the top) and shut the door. They’ll take 45-60 minutes to cook. To test, poke a thin skewer or toothpick into the centre of one. It should come out clean although the mixture will be a little moist, so some mixture will stick to it. Carefully take the bain marie from the oven and leave it to cool for 10 minutes then remove the ramekins and leave them to cool completely. Cover tightly with plastic wrap and place in the fridge to firm up, at least 6 hours.
To unmould the custards run a thin, narrow knife around the inside of the ramekin, then holding one in your hand, firmly shake it out into your other hand. Slide off your hand onto a plate, then unmould the rest.
Hull the strawberries and slice thinly, or julienne them as I did. Shred the mint and toss with the strawberries, icing sugar and the orange blossom water then sprinkle this over the custards.
© 2010 Peter Gordon. All rights reserved.