You will need:
350g washed raspberries, 100g granulated sugar, 300ml full fat milk, 250ml single cream, 3 tablespoons of water, 70g caster sugar, 2 eggs plus 3 extra yolks.
Before you start, put four ramekins or dariole moulds in the refrigerator to chill. Preheat the oven to 170*c/150*c fan/325*f/Gas mark 3.
Put the raspberries in a saucepan with a tablespoon of water and 20g of the caster sugar and heat gently. The raspberries will gradually break down and produce a delicious syrup. Strain, and set the syrup and raspberries to one side.
In a saucepan gently heat the granulated sugar with two tablespoons of water and two tablespoons of the raspberry syrup. Increase the heat as the sugar starts to melt so that it bubbles into a thick caramel. Don’t let it burn. Remove pan from the heat. Pour a little raspberry=infused caramel into each ramekin and put to one side to set.
Meanwhile, put the milk, cream and the remaining 50g of caster sugar into a saucepan over a low heat, and melt the sugar. Stir, cover and remove from the heat. Allow the mixture to cool for half an hour.
In a bowl beat together the eggs and the egg yolks thoroughly. Slowly pour in the warm milk mixture and stir. Carefully spoon the mixture into the ramekins. Put the ramekins in an oven dish and fill the dish with hot water until it comes up to three quarters of the way up the sides of the ramekins. Cover with a piece of foil and bake for 40 minutes.
Remove the ramekins from the oven and put them to one side to cool before putting them in the refrigerator to set fully, which will take at least two hours. Tip out on to serving plates, put the raspberries on top and drizzle over any remaining syrup.
The Allotment Cookbook
Written by Pete Lawrence