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The Irish Mail on Sunday - TV Week - - BODY & SOUL -


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.

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