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Raspberry burnt cream
dessert recipes | serves 4
1. Preheat oven to 170C/gas 3. In a pan, heat cream and vanilla pod over a low heat to just below boiling. In a bowl, whisk egg yolks with sugar, then add in the hot cream, whisking all the time. When combined, strain through a sieve into a jug. Boil a kettle of water. Divide berries between four small ovenproof ramekins, then fill each with custard. Place ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Put in the oven for 20 minutes, till the tops form a slight crust. Remove from oven, let cool, cover ramekins with clingfilm and refrigerate overnight.
2. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top. Alternatively, place under a hot grill until sugar bubbles – watch them carefully. Allow to stand so the burnt sugar hardens, then return to the fridge and chill until needed.
Recipe Ginny Rolfe
Photo Tara Fisher
from Issue 5
ingredients• 150ml double cream
• 150ml single cream
• 1 vanilla pod, split open
• 4 large egg yolks
• 2 tbsp golden caster sugar, plus extra for sprinkling
• 100g raspberries, washed