Vanilla + raspberry crème brûlée

Who can resist the satisfying crack of a brûlée, especially when the caramelised crust is balanced with a crunch of sea salt? We make ours in a large dish to share – an impressive centrepiece, but you can make it in individual ramekins using the same method if you prefer. Just remember that it will set more quickly in ramekins. The crème brûlée will set to a custard consistency after about 6 hours, but if you prefer a firmer set then leave it overnight in the fridge.