Recipes

Vanilla & Raspberry Crme Brulee

Serves:6 Preptime:10minutes Cookingtime:3040minutes

Ingredients
900ml Cream 200g Castor sugar tsp Equagold Vanilla paste or 1 x vanilla pod, split & seeds scraped out 9 egg yolks 18 raspberries 6 Tbsp Castor sugar

Method
Preheat oven to 165C Place cream, 100g sugar & vanilla into a saucepan and bring to the boil. Remove from heat. In another bowl whisk the egg yolks and remaining 100g sugar, slowly add the hot cream mixture and whisk. Sieve mixture into a jug. Pour mixture into 6 ramekins. Place ramekins into a large oven dish and fi ll the dish with boiling water to create a Bain Marie. The water should reach 2/3s the way up each ramekin. Place in the oven for 30-40 minutes. Remove from oven carefully. Remove the ramekins from the dish and set aside on a cooling rack. Refrigerate for 3 hours. Before serving remove from fridge, sprinkle 1Tbsp of castor sugar, spread evenly over the top of the crme brulee. Use a blowtorch or hot grill until a thin layer of caramel forms on top. Be very careful as it will burn quickly. Stand for a couple of minutes before serving, this will allow enough time to cool the caramel down. Serve with fresh berries.