- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 523
- Carbohydrate Content: 22g
- Fat Content: 46g
- Fiber Content: 1g
- Protein Content: 5g
- Saturated Fat Content: 27g
- Sodium Content: 0.1g
- Sugar Content: 22g
Raspberry brulee Recipe
Raspberry brulee is a Gluten-free recipe for 4 people, takes only 30 mins; recipe has vanilla pod, lemon and double cream.
Ingredients
- Lemon - 1/2 lemon, pared zest only
- Raspberry - 100g raspberries
- Golden Caster Sugar - 2 tbsp golden caster sugar
- Egg Yolk - 4 egg yolks
- Double Cream - 300ml double cream
- Vanilla Pod - 1 vanilla pod
- Demerara Sugar - 2 tbsp demerara sugar
Instructions
- Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils - tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
- Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
- Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins 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.
- If you don't have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.