Vanilla and raspberry crème brulée recipe

  • Serves 6
  • 18mins to prepare and 30 mins to cook
  • 343 calories / serving
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Preheat the oven to 180°C (350°F) Gas Mark 4. Place 6 ramekins in a roasting tin. Whisk the egg yolks and sugar in a large bowl. Bring the cream to the boil with the vanilla pod then whisk into the egg yolks. Sit the bowl over a pan of simmering water and cook gently, stirring constantly until it is the consistency of single cream.

Remove the vanilla pod. Place 3 raspberries into each ramekin then pour over the cream mixture. Pour warm water into the roasting tin, ¾ of the way up the side of the ramekins. Bake for 25-30 minutes, until the custard is set.

Remove from the roasting tin and leave to cool. Sprinkle each ramekin with icing sugar and glaze with a kitchen blow torch, or under a hot grill, until golden brown. 

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  • Ingredients

  • 8 egg yolks
  • 50g (2oz) caster sugar
  • 600ml half fat cream
  • 1 vanilla pod, split
  • 18 raspberries
  • 5-6tbsp icing sugar
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  • Energy 1429kj 343kcal 17%
  • Fat 24.7g 35%
  • Saturates 13.8g 69%
  • Sugars 25g 28%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 25.3g Protein 6.4g Fibre 0.8g


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