Creme Brulee with raspberries and mint
- 500 ml double cream
- 1 vanilla pod
- 1 mint straw
- 100 g caster sugar
- 6 pcs egg yolks
- 100 g raspberries
Pour the cream into a saucepan. Add 2/3 of the sugar.
Split the vanilla pod and scrape the seeds into the cream. Add the pods as well. Add mint straw.
Bring the cream to boiling point.
Meanwhile, in a separate bowl, mix 1/3 of sugar and egg yolks together.
Add some of the cream to temper the egg mixture.
Add egg mixture to the cream whisking continuously until thickened.
Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
Add 2-3 raspberries in each ramekin. Chill until needed.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelize with a chefs’ blow-torch.
Set aside to cool for a couple of minutes.