Michael Daniel

Raspberry Brûlée

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

We have tried Lots of versions of the classic brûlée over the years, but we think that this combination – the sharp flavour and yielding texture of the fruit against the soft sweetness of the custard and the crispness of the topping – is unbeatable.

Ingredients

  • 60 g (2¼ oz) caster sugar
  • 300 ml (10

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. In a saucepan, mix half the sugar and all the cream with the vanilla pod and bring to a simmer.
  2. In a large mixing bowl, beat together the remaining sugar and the egg yolks with the vanilla seeds, then slowly whi