Crème Brûlée with Raspberry Compote

Serves: 1 per ramekin (scale as needed)

Ingredients

Raspberry Compote

• 2 cups raspberries (frozen works perfectly)
• 2 tbsp sugar

Crème Brûlée Custard (per person)

• 1 egg yolk
• 100 ml heavy cream
• 1 small handful of sugar
• ½ vanilla pod, split (or a few drops of vanilla)

Method

Raspberry Compote

1. Add raspberries and sugar to a small saucepan.
2. Heat over medium until berries break down and become sticky and jammy.
3. Spoon about 1 tbsp of compote into each ramekin.
4. Set aside while preparing the custard.

Crème Brûlée Custard

1. Gently mix egg yolk and sugar until just combined, avoiding air.
2. Heat cream with vanilla until just below simmering.
3. Slowly pour hot cream into egg mixture, stirring gently.
4. Pour custard over raspberry compote in ramekins.
5. Place ramekins in a deep tray and add hot water halfway up the sides.
6. Bake at 150°C for 25 minutes until just set with a slight wobble.
7. Chill for at least 3 hours (overnight preferred).

To Finish

Sprinkle chilled custards with sugar and caramelise using a blowtorch until crisp and golden.