750g double cream
250g milk
8 egg yolks
150g caster sugar
3 split and scraped vanilla pods
250-350g raspberries
Whisk together the egg yolks and sugar, add the vanilla and continue whisking until white and pale. Add in the cream and milk and mix together. Then leave to infuse for a day.
Preheat oven 90c
Pass mixture through a fine sieve, lay the raspberries in the bottom of an earthenware dish.
Then pass the mixture over the raspberries.
Bake for 45-60 minutes until semi set, there should be a light wobble in the middle, chill for an hour, then these are covered with a little brown sugar and then blow torch for a few seconds until caramelised, serve instantly.
750g double cream
250g milk
8 egg yolks
150g caster sugar
3 split and scraped vanilla pods
250-350g raspberries
Whisk together the egg yolks and sugar, add the vanilla and continue whisking until white and pale. Add in the cream and milk and mix together. Then leave to infuse for a day.
Preheat oven 90c
Pass mixture through a fine sieve, lay the raspberries in the bottom of an earthenware dish.
Then pass the mixture over the raspberries.
Bake for 45-60 minutes until semi set, there should be a light wobble in the middle, chill for an hour, then these are covered with a little brown sugar and then blow torch for a few seconds until caramelised, serve instantly.
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