RASPBERRY BRULEE

You will need:

750g double cream
250g milk
8 egg yolks
150g caster sugar
3 split and scraped vanilla pods
250-350g British raspberries

Instructions:

• Whisk together the egg yolks and sugar, add the vanilla and continue whisking until white and pale.
• Add in the cream and milk and mix together. Then leave to infuse for a day.
• Preheat oven 90 degrees.
• Pass mixture through a fine sieve.
• Lay the rasperberries in the bottom of an earthenware dish.
• Then pass the mixture over the raspberries.
• Bake for 45 minutes until set. There should be a light wobble in the middle.
• Then chill for an hour and eat!