Serves: 6
Ingredients
- 500ml Double Cream
- 1 Vanilla Pod
- 100grams Caster Sugar (Plus extra)
- 6 Egg Yolks
- Raspberries
Method
- Preheat oven to 150c
- Pour the cream into a heavy based saucepan. Split the vanilla pod lengthways and scrape out the seeds into the cream placing in the vanilla pod (remember to remove).
- Bring the cream to boiling, then reduce the heat simmering on a gentle heat for 5 minutes.
- Meanwhile in a separate bowl, beat the sugar and egg yolks together until pale and fluffy.
- Once the creams at boiling point remove from the heat and pour slowly over the egg mixture whisking continuously until thickened.
- Strain the mixture through a sieve into a large jug.
- Pack fresh raspberries into the bottom of each ramekin and pour the custard over the top leaving room at the top.
- Place the ramekins into a large roasting tin and pour in enough hot water to come halfway up the ramekins.
- Place the tin into the middle shelf in the oven and bake for 40-45 minutes or until the custards set but still wobbly in the middle.
- Remove from the tin and leave to come to room temp.
- Just before serving.. Sprinkle with caster sugar evenly over the top of each ramekin and caramelise under the grill or using a blow torch.
Love L x