Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons milk
  • 450ml thickened cream (35 per cent fat)
  • 1 vanilla bean, split in half lengthways
  • 3 free-range egg yolks
  • 1 whole free-range egg
  • 75g caster sugar
  • 250g mascarpone
  • 24 raspberries
  • 2 tablespoons demerara sugar

Instruction

  • Place milk, cream and vanilla bean in a medium saucepan and slowly bring to scalding point.
  • In a clean saucepan, lightly hand-whisk yolks, egg and caster sugar until creamy. Gradually add mascarpone, whisking constantly.
  • Pour milk mixture over egg mixture, then stir to combine. Place over very low heat and whisk constantly, until mixture thickens and coats the back of a wooden spoon (about 15 minutes). Do not boil. Strain into a jug and cool.
  • Place 3 raspberries in each bottom of 4 thick glasses (1-cup capacity). Pour the mixture over the top. Cover with plastic wrap and refrigerate overnight to set.
  • Preheat the grill to hot.
  • Sprinkle the surface of each creme evenly with demerara sugar and place under the grill until the sugar melts and caramelises. Garnish with remaining raspberries. Cool slightly before serving.