Chocolate & Raspberry Brulee

Serves 4



600 ml Double Cream

2 Vanilla Pod, split lengthways

80 g Plain Chocolate, 70% Cocoa, chopped

6 Egg Yolks

2 Tbsp Caster Sugar

100g Raspberries



Pour the Cream into a saucepan and scrape the Vanilla Seeds into the Cream using a sharp knife

Add the Pods and cook over a medium heat until almost boiling

Take off the heat

Add the Chocolate and whisk until smooth

Meanwhile beat the Egg Yolks with the Sugar until combined

Pour the Chocolate Cream on to the Eggs and stir with a wooden spoon until well combined

Return to the saucepan

Cook over a low heat until the custard thickens, stirring constantly. Do not allow to boil

Test to see if the custard is ready by running your finger through the custard on the back of the wooden spoon. If the custard remains divided it is ready

Divide the Raspberries between 4 large ramekins

Pass the custard through a sieve to remove the Pods and pour over the Raspberries

Allow to cool

Refrigerate for 3 hours, preferably overnight

A couple of hours before serving sprinkle each custard with a thin layer of sugar

Using a blowtorch cartelise the sugar evenly, or place under a high grill

Leave to cool and for caramel to set

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