2 large Egg Yolks
300ml Double Cream
1 tsp Vanilla Extract
35g Caster Sugar
150g punnet Raspberries
80g Demerara Sugar
4 Ramekin Dishes
Pre-heat the oven to 140°C/275°F/Gas Mark 1.
Put the cream in a small saucepan and slowly bring to the boil.
Meanwhile, whisk the egg yolks with the caster sugar until pale and fluffy.
Pour over the boiling cream and whisk well, then add the vanilla extract.
Put the mixture back into the saucepan and heat very gently – until the mixture coats the back of a wooden spoon.
Put 4 raspberries in each ramekin dish.
Pour the custard over them, then put the ramekins into a roasting tray.
Pour boiling water around them, until it comes halfway up the sides of the dishes.
Carefully put them into the oven and cook for about 40 minutes, until just set.
Remove from the oven and allow to cool for 30 minutes.
Refrigerate for an hour before serving.
Sprinkle the demerara sugar over the tops and, using a blowtorch, caramelise the sugar.
Serve alongside the remaining raspberries.