Raspberry burnt cream

1 vanilla pod

150 ml double cream

150 ml single cream

4 large free-range egg yolks

2 tablespoons golden caster sugar , plus extra for sprinkling

100 g raspberries

Method

1. Preheat the oven to 170ºC/gas 3.
2. Split the vanilla pod lengthways and add to a pan with the creams. Heat over a low heat to just below boiling.
3. In a bowl, whisk the egg yolks with the sugar, then add in the hot cream, whisking all the time to make a custard. When combined, strain through a sieve into a jug.
4. Boil a kettle of water. Divide the berries between four small ovenproof ramekins, then fill each with the custard.
5. Place the ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Cook in the oven for 20 minutes, till the tops form a slight crust.
6. Remove from oven, cool, then cover each ramekin with clingfilm and refrigerate overnight.
7. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top. Alternatively, place under a hot grill until the sugar bubbles – watch them carefully.
8. Allow to stand so the burnt sugar hardens, then return to the fridge and chill until needed.