RASPBERRY BURNT CREAM
Serves 4 150ml (5fl oz) double cream 150ml (5fl oz) single cream 1 vanilla pod, split 4 large free-range egg yolks 2tbsp golden caster sugar, plus extra for sprinkling 100g (3½oz) raspberries, washed Preheat the oven to 170°C/gas 3. In a pan, heat the creams and vanilla pod 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 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, let cool, cover ramekins with clingfilm and refrigerate overnight. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top. Or 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 for at least an hour and chill till needed.