Raspberry creme brulee

Viva 6/2/2013

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Angela Casley

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This is the perfect finish to a Valentine's Day meal.

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1 punnet	Raspberries, fresh
300 ml	Cream
200 ml	Whole milk
1	Vanilla bean, split and seeds scraped
1 tsp	Orange, zest
6	Eggs, yolks only
5 tbsp	Sugar, (extra sugar for topping)

Place 7 or 8 raspberries into six ramekins, reserving the rest for garnish.
In a pot, bring the cream, milk, vanilla bean, and zest to a boil. Remove from the heat, remove vanilla pod and cool slightly.
In a mixing bowl, beat the egg yolks and sugar until light in colour and creamy.
Slowly add the cream, and mix well. Strain the mixture into a jug. Pour evenly among the ramekins.
Place into an ovenproof dish filled with water to the custard level.
Bake for 30-40 minutes, or until set. Remove, cool, then cover and place in fridge overnight.
Before serving, sprinkle each ramekin with a tablespoon of sugar.
Place the ramekins under a very hot grill, or use a blow torch to caramelise — this process is very quick, so make sure you don’t get distracted.
Serve with the extra raspberries.