Raspberry burnt cream | Fruit recipes | Jamie magazine recipes
For a super-summery take on crème brûlée, try this raspberry burnt cream. And don't worry if you don't have a blow torch, just pop them under the grill until the sugar bubbles. Simple.
Ingredients
- 1 vanilla pod
- 150ml double cream
- 150ml single cream
- 4 large free-range egg yolks
- 2 tablespoons golden caster sugar, plus extra for sprinkling
- 100g raspberries
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