These fruity brûlées are the perfect summer dessert.
- 100g raspberries
- 300ml double cream
- 4 egg yolks
- 2 tbsp caster sugar
- 2 tbsp demerara sugar
- Zest of half a lemon
- 1 vanilla pod
- Add the double cream and lemon zest to your Cooks Professional saucepan. Split the vanilla pod and scrape the seeds into the cream mixture, adding the pod in too. Gently heat until just before the cream starts to boil – there should be tiny bubbles forming at the edges. Take off the heat, and leave the mixture to infuse for roughly 15 minutes.
- Heat your oven to 160℃/140℃ fan/gas mark 3. In a roasting tin, place 4 ramekins. Fill the roasting tin with boiling water, until roughly 2cm of the ramekins are uncovered.
- Evenly divide the raspberries between the four ramekins, keeping a few spare. Using your Cooks Professional standmixer, whisk the egg yolks and caster sugar until pale and fluffy; this should take roughly 3 minutes. Remove the lemon zest and vanilla pod from the cream mixture, and slowly stir in the egg mixture. Pour the mixture from the saucepan into a jug, and then evenly divide it between the four ramekins, topping with the reserved raspberries.
- Cook the brûlées in the oven for roughly 20-25 minutes, until the custard has formed a skin and has a slight wobble when you nudge the roasting tin. Allow the brûlées to cool, and then chill in the fridge for around 4 hours.
- Heat the grill on high if you don’t have a blowtorch. Sprinkle the demerara sugar over the top of the brûlées, and place them under the grill to caramelise. Alternatively you can use a blowtorch if you have one. Grill the brûlées until the sugar has melted and crisped. Allow to settle for 5 minutes, before serving.
Lead image: Diana Sklarova via Getty Images.