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Learn how to make a classic creme brule

Special recipe from Michelin-starred chef Glyn Purnell

Raspberry Creme Brulee from Purnell's Bistro, Birmingham
Raspberry Creme Brulee from Purnell's Bistro, Birmingham

A classic dessert, creme brûlée is not as difficult as you might think but always looks impressive at a dinner party.

The raspberry base in this one gives it a fruity twist.

Purnell’s Bistro raspberry crème brûlée (makes 6-8)

INGREDIENTS

1pt double cream

1 vanilla pod

3oz caster sugar

10 egg yolks

1 punnet of raspberries

METHOD

1 PRE-HEAT the oven to 150°C. Split and scrape the vanilla pod into the cream and place on the heat.

2 MEANWHILE separate eggs and add sugar to the yolks and whisk. Put the ramekins in a deep baking tray and place five to six raspberries in the bottom of each one.

3 ONCE the cream has boiled pour onto the egg yolks and sugar and pass through a sieve grinding the vanilla pod to get maximum seeds out of the pod.

4 POUR the custard into ramekins filling to 1cm below the top.

5 FILL a bain marie with warm water 1cm below the ramekin and place in the oven for 25 minutes.

6 ONCE cooked, chill for two hours then, dust with caster sugar and caramelise using a blowtorch or under the grill.

Serve with a scoop of delicious raspberry sorbet and shortbread biscuits.

Michelin-starred chef Glynn runs Purnell’s (Cornwall Street, Birmingham, B3 2DH. Tel: 0121  212 9799),

Ginger’s Bar and Purnell’s Bistro (Newhall Street, Birmingham, B3 3NY, tel: 0121 200  1588).

 

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