Raspberry créme brûlée

Raspberry créme brûlée

Delicious and healthy, these are so easy that before you know it, your little ones will be making them for themselves

Raspberry creme brulee

  1. Divide the raspberries equally among six ramekins. Whisk the egg yolks and two tablespoons of sugar in a bowl until pale and creamy.
  2. Heat the cream gently (don't boil) for 5 minutes. Remove from the heat, stir in the vanilla, and allow to cool for 5 minutes. Slowly add the cream to the egg mixture, whisking constantly.
  3. Pour the mixture back into the pan, and stir over a low heat for a few minutes. Pour the custard into the ramekins and allow to cool.
  4. Transfer to the fridge to set (about 2 hours). Sprinkle the custards evenly with the remaining sugar. Place under a hot grill until the sugar bubbles and browns. Allow the topping to harden for 20 minutes before serving.

Serves 6

  • 200g fresh raspberries
  • 4 large egg yolks
  • 5 tbsp golden caster sugar
  • 560ml double cream
  • 1 tsp vanilla extract

This and more great recipes are featured in the Complete Children's Cookbook (£19.99, dk.com), available now

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