Cheat's Raspberry Crème Brûlée
Crème Brûlée comes in all kinds of guises these days, most of which I don't really care for much. But having said that, there's always one exception that disproves the rule, and this is it - grown-up, sophisticated and truly divine!
Ingredients
- 200 g ready-made custard
- 125 g Mascarpone cheese
- 125 g crème fraîche
- 25 g caster sugar
- 200 g fresh or frozen raspberries
- 3 tbsp caster sugar, for glazing
Instructions
- Put the custard, mascarpone, créme fraiche and sugar together into a large bowl and whisk together, gently, until the mixture thickens.
- Divide the raspberries evenly into the small ramekins and then carefully spoon the creamy mixture onto the raspberries. Tap the dish to flatten and chill well for about two hours.
- To finish, carefully sprinkle a couple of teaspoonfuls of caster sugar over each one and place briefly under a hot grill to caramelise: if you have a cook's blow torch, simply glaze the tops.
- Serve as quickly as possible.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
In association with Coeliac UK
Nutrition
191
Calories
11G
Fat
7G
Saturates
13G
Sugars
40G
Salt
3G
Protein
20G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
