This dessert is ideal for preparing in advance and finishing on the day of serving. We’ve used double cream and vanilla seeds for extra indulgence. Serve with heart-shaped shortbread for a romantic end to your Valentine’s Day meal for two. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.
Serves 4
25g butter
2 egg yolks
½ vanilla pod, seeds only
20g caster sugar
300ml double cream
6 tsp golden caster sugar
2 tsp water
4 raspberries
4 shortbread biscuits
Preparation Time: 10 minutes. Cooking Time: 35 minutes.
1. Melt the butter and brush around the inside of 4 ramekins (9cm diameter).
2. Place the egg yolks, vanilla and sugar in a bowl and whisk until combined.
3. Pour the cream into a pan and warm gently on the simmering plate, hotplate on simmering setting or induction on low. Heat until it feels warm to the touch.
4. Whisk the warmed cream onto the egg and sugar mixture until evenly combined.
5. Sieve into a jug.
6. Stand the ramekins in a deep roasting tin.
7. Pour the egg mixture into the ramekins.
8. Pour boiling water into the tin until it reaches halfway up the sides of the dishes.
9. Place the tin in the oven. CAST: on shelf 4 of the baking oven or oven on B3. FAN: preheated to B3/140oC/275oF. Cook for 25-30 minutes until set.
10. Allow to cool and refrigerate.
11. Sprinkle the custards with sugar and flatten out with a spoon.
12. Spray with a little water and use a blow torch (or grill if you don't have one) to caramelise the sugar.
13. Chill until caramel has hardened and serve with shortbread biscuits and a few raspberries.
TIP: If you want to make your own caramel, heat 50g caster sugar and 4 tbsp water in a heavy based pan, stir with a wooden spoon until dissolved and then boil steadily until syrup is pale golden brown - don’t take your eyes off it! Then, simply pour onto the chilled custards and chill for a couple of hours.
