This beautiful raspberry crème brûlée recipe from Andrew MacKenzie offers a slightly elevated version of the classic. The custard in this version is made with mascarpone, and hides a bed of brandy-soaked raspberries at the bottom of each dish - a perfect summer dessert.
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To start the dish, warm the brandy and sugar in a pan to dissolve the sugar, then chill
150ml of brandy
150g of sugar
Add the raspberries to the liquid and leave in the fridge until needed - the raspberries will last up to 2 months if kept in the liquid
To make the brûlée, add the split vanilla pods to a pan with the cream and mascarpone and bring to the boil
1 vanilla pod, split
500ml of whipping cream
250g of mascarpone
Meanwhile, whisk together the egg yolks and sugar in a bowl until pale and smooth. Once the cream has boiled, carefully pour the mixture onto the eggs, stirring continuously until incorporated and smooth. Pass the custard through a sieve into a bowl and skim any excess fat from the surface
9 egg yolks
150g of caster sugar
Preheat the oven to 150°C/gas mark 2
Divide the soaked raspberries between 6 brûlée dishes, top with the custard mixture and cook in the oven for approximately 45 minutes, until they have a slight wobble when shaken but are set in the middle. If using deeper dishes, place in a bain marie before cooking. Once cooked, remove from the oven and chill
Once ready to serve, dust the brûlées with icing sugar and use a blow torch to caramelise the surface (you can repeat this process for an extra crispy top). Once the tops of the brûlées are set and crisp with the raspberries, serve immediately
icing sugar for dusting
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