Jamie drizzling honey on top of a fig tart

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raspberry burnt cream
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Raspberry burnt cream

raspberry burnt cream
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40 mins plus chilling
Not Too Tricky

serves 4

nutrition per serving

3
0
8

Calories

2
7
.
5
g

Fat

1
6
.
4
g

Saturates

1
0
.
2
g

Sugars

4
.
8
g

Protein

1
0
.
2
g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Ginny Rolfe

Ingredients

1 vanilla pod

150ml double cream

150ml single cream

4 large free-range egg yolks

2 tablespoons golden caster sugar, plus extra for sprinkling

100g raspberries

Method

  1. Preheat the oven to 170ºC/gas 3.
  2. Split the vanilla pod lengthways and add to a pan with the creams. Heat over a low heat to just below boiling.
  3. In a bowl, whisk the egg yolks with the sugar, then add in the hot cream, whisking all the time to make a custard. When combined, strain through a sieve into a jug.
  4. Boil a kettle of water. Divide the berries between four small ovenproof ramekins, then fill each with the custard.
  5. Place the ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Cook in the oven for 20 minutes, till the tops form a slight crust.
  6. Remove from oven, cool, then cover each ramekin with clingfilm and refrigerate overnight.
  7. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top. Alternatively, place under a hot grill until the sugar bubbles – watch them carefully.
  8. Allow to stand so the burnt sugar hardens, then return to the fridge and chill until needed.

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