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  • 600ml/1 pint double cream
  • ½ vanilla pod, split lengthways
  • 80g/3oz plain chocolate, finely chopped
  • 6 large free-range egg yolks
  • 2 tbsp caster sugar, plus extra for sprinkling
  • 100g/3½oz raspberries


  • Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.
  • Add the pod and place the cream over a medium heat until almost boiling.
  • Add the chocolate and whisk until smooth.
  • Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.
  • Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.
  • Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.
  • Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.
  • Divide the raspberries between four large ramekins.
  • Strain the chocolate custard over the raspberries and allow to cool.
  • Refrigerate for a few hours, preferably overnight.
  • A couple of hours before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)

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