Raspberry Crème Brulee
Prep time: 20mins
Cooking time: 1 ½ to 2 hours
2-3 tbsp icing sugar
6 medium size egg yolks
125g caster sugar
560ml cartons single cream
4 tbsp Demerara sugar to finish
Preheat the oven to 150°C, 300°F, Gas Mark 2.
Combine the egg yolks and caster sugar in a bowl and which until light and ribboning.
Bring the cream almost to the boil, the pour slowly over the egg mixture, whisking constantly.
Place the fruit in a light buttered 900ml ovenproof dish, or into individual ramekins.
Strain the custard through a sieve, then pour over the fruit.
Place the dish or ramekins in a shallow roasting tin.
Pour in boiling water to come three quarters of the way up the side of the dish, then carefully place in the oven.
Cook in the preheated oven for 1 - 1½ hours, until set firmly. Cool, then chill.
Sprinkle the top with the Demerara sugar and place under a preheated grill until browned; turn the dish occasionally so that the sugar melts evenly.
Chill for 1 hour then serve.