TODAY’S RECIPE: Raspberry brulee

A CELEBRATION of raspberries and cream. SERVES: 4.

Ingredients

1 vanilla pod

½ lemon, pared zest

300ml double cream

100g raspberries

4 egg yolks

2 tbsp golden caster sugar

2 tbsp Demerara sugar

Method

1 Split vanilla pod and scrape seeds into pan with lemon zest, cream and pod. Heat until just before cream boils; tiny bubbles will form at the edges. Turn off heat and infuse for 15 minutes.

2 Heat oven to 160c/140c fan/gas 3. Put four ramekins into a roasting tin and fill tin with boiling water so 2cm of the ramekins is uncovered.

3 Divide the raspberries into ramekins, reserving a few. Electric whisk the egg yolks and caster sugar until pale and fluffy, for about 3 minutes. Remove zest and vanilla pod from cooled cream, then slowly stir it into egg mixture. Transfer to jug and pour through sieve into ramekins. Top with the reserved raspberries. Bake for 20-25 minutes until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.

4 Sprinkle Demerara sugar on top. Caramelise with blowtorch or place under grill preheated to high. Leave for 5 minutes before serving.