Crème brûlée with raspberries

Crème brûlée with raspberries

Recipe by


  • 600ml double cream

  • 6 egg yolks

  • 2.5 tbsp caster sugar

  • 1 vanilla pod

  • 1 punnet fresh raspberries


  • Divide the raspberries between the ramekins.
  • Split the vanilla pod and scrape the seeds with a knife. Add the seeds and the pod to a pan with 600ml double cream. Heat the cream on low heat until the boiling point. Set aside.
  • In a separate bowl, lightly whisk 6 egg yolks and 2.5 tbsp caster sugar until well blended.
  • Add the hot cream to the egg mixture in a steady stream while whisking continuously.
  • Sieve the mixture into a clean pan to get rid of the pod and any broken pod pieces.
  • Place on a hob on low heat and stir continuously until the mixture is thick enough to coat the back of a wooden spoon. Run your finger across the spoon to check that the mixture stays apart. Do not overheat – take the mixture off heat towards the end of the process. The crème brûlée will be ready well below the boiling point.
  • Pour into ramekins, then tap each ramekin gently on the work surface to get rid of any trapped air bubbles. Transfer to the fridge when completely cold and leave for 24 hours to set.
  • Just before serving, sprinkle some demerara sugar on each crème brûlée and caramelise it with a kitchen torch (or under the grill).