Raspberry burnt cream

Name: Raspberry burnt cream
Total time: 40 min
Yield: 4
Ingredients: 1 vanilla pod; 150 ml double cream; 150 ml single cream; 4 large free-range egg yolks; 2 tablespoons golden caster sugar plus extra for sprinkling; 100 g raspberries

Serves 4

Cooks In40 minutes plus chilling

DifficultyNot too tricky

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Nutrition per serving

Calories 308 15%
Fat 27.5g 39%
Saturates 16.4g 82%
Sugars 10.2g 11%
Protein 4.8g 10%
Carbs 10.2g 4%

Of an adult's reference intake

Jamie Magazine

By Ginny Rolfe

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Ingredients

1 vanilla pod
150 ml double cream
150 ml single cream
4 large free-range egg yolks
2 tablespoons golden caster sugar , plus extra for sprinkling
100 g raspberries

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Jamie Magazine

By Ginny Rolfe

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Method

Preheat the oven to 170ºC/gas 3.
Split the vanilla pod lengthways and add to a pan with the creams. Heat over a low heat to just below boiling.
In a bowl, whisk the egg yolks with the sugar, then add in the hot cream, whisking all the time to make a custard. When combined, strain through a sieve into a jug.
Boil a kettle of water. Divide the berries between four small ovenproof ramekins, then fill each with the custard.
Place the ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Cook in the oven for 20 minutes, till the tops form a slight crust.
Remove from oven, cool, then cover each ramekin with clingfilm and refrigerate overnight.
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 the sugar bubbles – watch them carefully.
Allow to stand so the burnt sugar hardens, then return to the fridge and chill until needed.