These vanilla-rich puds are deliciously decadent. If you don’t own a mini blowtorch, caramelise them under the grill. Ingredients 500 ml double cream 1 vanilla pod 100 g caster sugar (plus extra for the topping) 6 free-range egg yolks 1 cup raspberries Directions Preheat the oven to 150 C. Pour the cream into a saucepan. Split the… Continue reading Creme Brulee with raspberries