Crème Brûlée with Raspberries

Name: Crème Brûlée with Raspberries
Yield: For 6 Persons
Cuisine: France
Ingredients: 3 tablespoons caster (granulated) sugar; 1 punnet (1 cup) raspberries caster (granulated) sugar, for dusting; 4 medium (large) egg yolks; 1 vanilla bean, split in half lengthways; 100ml (3½ fl oz/½ cup) milk; 400 ml (14fl oz/1¾ cups) double (heavy) cream

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

In recent years it has been impossible to avoid crème brûlée. It adorns menus throughout the world and comes with every imaginable flavouring, some nice and some nasty. Don’t let this put you off, the fact is it makes a fine dessert, but raspberries are the only addition to the basic recipe that I enjoy.

Ingredients

400 ml (14fl oz/1¾ cups) double (heavy) cream
100

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Heat the cream, milk and vanilla bean to boiling point in a saucepan. In a large jug or bowl, whisk the egg yolks and sugar together, then whisk in the cream mixture.

Heat the oven to 180°C (350°F/Gas 3). Divide the raspberries between six ramekins, then pour in the cream mixture. Place the ramekins in