- Egg yolks 4
- Vanilla pods 2 pods
- Double Cream 400 ml
- Castor sugar 200 gr
- Raspberries 200 gr (Fresh or Frozen)
- White wine 100 ml
Place Raspberries in pot with white wine & 1/2 sugar.
Cook till sugar has dissolved, then remove from heat and allow to cool.
Whisk egg yolks and remaining sugar till pale and fluffy.
Remove vanilla seeds from pods and mix into cream.
Fold vanilla cream into egg mix.
Pour into brulee moulds (ramekins).
Place moulds into a tray and fill with water to at least 1/2 height of mould.
Cook in low 140℃ oven for 30 minutes or until set.
Glaze top with sugar and brûlée with touch or under grill.
Serve with raspberries.
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