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.
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.
Lift the ramekins onto a wire rack to cool. Just before serving, spread a thin layer of sugar across the top of each ramekin and caramelize with a kitchen blowtorch.
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