Chocolate and raspberry crème brûlée

1. 1

   Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.

2. 2

   Add the pod and place the cream over a medium heat until almost boiling.

3. 3

   Add the chocolate and whisk until smooth.

4. 4

   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.

5. 5

   Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.

6. 6

   Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.

7. 7

   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.

8. 8

   Divide the raspberries between four large ramekins.

9. 9

   Strain the chocolate custard over the raspberries and allow to cool.

10. 10

    Refrigerate for at least six hours, preferably overnight.

11. 11

    A few minutes 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.)

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.