Chocolate & Raspberry Brûlée

Who doesn't love a crème brûlée but add chocolate and fresh raspberries to the mix and you have a sure fire winning recipe.


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