Crème brûlée recipe
Mary Berry and Lucy Young share a classic dessert recipe that's brilliant for serving numbers.
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Ingredients
- 85 g Caster sugar
- 12 Egg yolks
- 3 tsp Vanilla extract
- 1.2 l Double cream
- 225 g Demerara sugar
- 100 g Raspberries, to decorate
- 1 Sprig of mint leaves, to decorate
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