It seems for ever now that it's been impossible to avoid crème brûlée and fashion has fallen out of love with this simple little number. It adoms menus throughout the world and comes with every imaginable flavouring, some nice and some nasty. Don’t let this put you off, the fact is it makes a fine easy dessert, but raspberries are the only addition to the basic recipe that I'd really advocate.
400ml double cream
1 vanilla bean, split in half
4 medium egg yolks
3 tblsp caster sugar
1 punnet raspberries
Caster sugar for dusting
Heat the cream, milk and vanilla bean to boiling point in a saucepan. In a large jug or bowl, whisk the egg yolks and sugar together, then whisk in the cream mixture.
Heat the oven to 180˚c/gas mark 3. Divide the raspberries between six ramekins, and then pour in the cream mixture. Place the ramekins in a roasting tray half-filled with hot water and bake for 45 minutes or until the custards have set.
Lift the ramekins onto a wire rack to cool. Just before serving, spread a thin layer of sugar across the top of each ramekin and caramelize with a kitchen blowtorch.