Raspberry burnt cream

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


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

© 2015 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.