Although this recipe looks relatively simple, it is actually quite challenging. A fine judgement is required to cook the filling to just the right point. As with most egg dishes, you have to allow the cooking to be finished by residual heat even after you have taken it off the stove or out of the oven. Remove it too early, however, and you don’t get a good set.
To make the base,
To make the topping,
Finish with the raspberries or any fruit of your choice. Purée a few berries, sieve and mix with sugar to decorate the plate.
© 2008 Anthony Demetre. All rights reserved.