Raspberry Creme Brule

This Creme Brule dessert is easy to make looks good and tastes delicious


1. Mix yolks well with sugar.
2. Put cream in a double saucepan, bring to scalding point then allow to cool.
3. Pour cream mixture over egg yolk mixture, blending well.
4. Add vanilla essence and then return to the saucepan and thicken carefully over the heat stirring constantly.
TIP - Don't let it boil. You can tell when its ready because the cream mixture will cover and stick to the back of a spoon.
5. Put some raspberries (1 punnet) into a glass bowl and then strain in the cream mixture.
6. Leave in the fridge for at least 2 hours.
7. When cool and set - dust surface with caster sugar (I then found this cooks blow torch which I use to caramelise the sugar - its fab) - Put back into the fridge to cool


Topping Caster Sugar
Vanilla Essence 1 Tsp
Caster Sugar 1 Tsp (level)
Cream 1 Pint
Egg Yolks 4
Raspberries 1 Box

Hints 'n' Tips

If you dont have a cook's blow torch then put the creme brulee under the grill to brown - but put it in a dish with ice so you dont cook the custard!


Nederburg Cabernet Sauvignon Rose

This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.