
Indulge in this elegant twist on a classic French dessert, featuring a silky smooth custard infused with vanilla and lemon, layered over fresh, tart raspberries. The contrast between the crunchy caramelized sugar lid and the cool, creamy center makes it an irresistible treat for any occasion.
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.
For the best results, ensure your cream is at room temperature before mixing with the eggs to prevent curdling. If using a grill instead of a blowtorch, keep a close eye on the ramekins as the sugar can burn very quickly. You can also substitute the raspberries with blackberries or blueberries for a different flavor profile.





