- Cooking Time:
- Preparation Time:
- 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.)