A delicious classic. The addition of the raspberry and lime mascarpone topped with fresh mint takes this dish to a new level. Recipe below...
460ml double cream
1 vanilla pod (vanilla extract / bean paste works well too)
7 egg yolks
70g golden caster sugar
Demerara sugar (for topping)
RASPBERRY AND LIME MASCARPONE:
1 tbsp icing sugar
250g grams mascarpone
1 lime (zested and 1tbsp juice)
Mint (finely chopped)
1. Split the vanilla pod in half. Scrape out the seeds with a knife.
2. In a sauce pan add the double cream, vanilla seeds and empty pod halves. For a more intense flavour leave to infuse for a couple of hours prior to cooking.
3. Place the pan on a medium-low heat and gently bring the mixture to a boil. Take off the heat immediately.
4. In a separate bowl mix the egg yolks with the sugar.
5. Scrape off any ‘skin’ that has formed on top of the cream. Slowly begin to add the mixture to the bowl to temper the eggs. Make sure not to do this too quickly otherwise you can scramble the eggs.
6. Once all combined, pass through a fine sieve. Put any vanilla seeds that get caught in the sieve, back into the custard.
7. Divide the custard into ramekins. Use a blow torch to remove any bubbles on the surface.
8. Place the filled ramekins into a baking tray. Fill the tray with hot water, until halfway up the ramekins.
9. Place the tray into a preheated oven of 140°C for 35-40 minutes or until just set. If the crème brûlées are browning on top, cover with some tin foil - make sure to leave a gap for the steam to escape.
10. Remove the crème brûlées from the oven and leave to cool. Once cooled, place in a fridge overnight.
11. For the Raspberry marscapone, mix the raspberries and icing sugar in a pan and put on a medium heat until starting to break up and the sugar is dissolved. Remove from the heat and blitz with a hand blender - don’t do this for too long as we don’t want the seeds to break up. Pass the mixture through a sieve and leave to cool.
12. In a bowl mix the marscapone, cooled raspberry coulis, and the lime zest and juice. Leave in the fridge to chill.
13. Once the crème brûlées have chilled, add 1 tbsp of Demerara sugar ontop and tap the sides to spread out evenly. Blow torch the sugar until caramelised. I personally like to slightly burn the sugar so you get a lovely sweet bitterness. If you don’t have a blowtorch, simply place them under a grill.
14. Once the sugar has hardened and cooled, top with the marscapone and fresh mint. Enjoy!