Strawberry & Raspberry Chocolate Creme Brulee

recipe

Strawberry & Raspberry Chocolate Creme Brulee

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Spanish strawberries and raspberries are available in the UK from January until May. Grown in the fields of Huelva in south-western Spain, strawberries and raspberries are not only delicious but they are also a great way to make up your 5-a-day

Ingredients

50g Spanish strawberries
50g Spanish raspberries
600ml Double cream
Half Vanilla pod
80g Plain chocolate, finely chopped
6 Large egg yolks
2 tbsp Caster sugar, plus extra for sprinkling
Icing sugar for dusting

Serves: 4

Directions

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Pour the cream into a non-stick saucepan, add in the seeds from the vanilla pod using a small knife
Add the pod itself and place the cream on a medium heat, once the cream is almost boiling but do not allow to boil, remove the pod
Stir in the finely chopped chocolate until smooth
In the meantime, beat the egg yolks with sugar until combined, but do not over-beat as you do not want it to become light and frothy
Pour the chocolate cream onto the eggs and stir with a wooden spoon, once combined, return to the saucepan
Cook on a low heat until it has thickened, stirring constantly to prevent it boiling
Test if the custard is ready by running your finger through the custard on the back of a spoon, if it stays separate, it is ready.
Divide the raspberries and strawberries between four large ramekins
Strain the chocolate custard over the fruit and allow to cool
. Refrigerate for a few hours, preferably overnight
. A couple of hours before serving, sprinkle the custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. (this can also be done under a grill)
. Serve add the berries to the side of the ramekin for decoration and dust with icing sugar