Creamy Raspberry Crème Brûlée

Prepare the infusion: Split the vanilla pod lengthwise and scrape the seeds into a saucepan. Add the lemon zest, double cream, and the empty vanilla pod. Heat over medium-low until tiny bubbles form around the edges (just before boiling). Remove from heat and let it steep for 15 minutes.

Set up the water bath: Preheat your oven to 160°C (140°C fan/Gas 3). Arrange four ramekins in a deep roasting tin. Fill the tin with enough boiling water to reach about halfway up the sides of the ramekins (leaving about 2cm of the ramekin uncovered).

Make the custard: Place most of the raspberries into the ramekins, reserving a few for the top. In a separate bowl, use an electric whisk to beat the egg yolks and golden caster sugar for about 3 minutes until pale and fluffy. Strain the infused cream through a sieve to remove the zest and vanilla pod, then slowly whisk it into the egg mixture.

Bake and chill: Pour the custard mixture into the ramekins and top with the remaining raspberries. Bake for 20-25 minutes until the custard is set but still has a slight wobble in the center. Remove from the water bath, let cool, then refrigerate for at least 4 hours or overnight.

Caramelize the top: Just before serving, sprinkle a thin, even layer of demerara sugar over each chilled custard. Use a kitchen blowtorch to melt the sugar into a golden-brown crust. Alternatively, place them under a preheated high grill for 1-2 minutes. Let the sugar harden for 5 minutes before serving.