Raspberry creme brulee

Photo / Babiche Martens

Serves 6

1 punnet fresh raspberries
300ml cream
300ml full milk
1 vanilla bean, split and seeds scraped
1 tsp orange zest
6 egg yolks
5 Tbsp sugar
Extra sugar, for topping

1. Place 7 or 8 raspberries into six ramekins, reserving the rest for garnish.

2. In a pot, bring the cream, milk, vanilla bean, and zest to a boil. Remove from the heat, remove vanilla pod and cool slightly.

3. In a mixing bowl, beat the egg yolks and sugar until light in

4. Slowly add the cream, and mix well. Strain the mixture into a jug. Pour evenly among the ramekins.

5. Place ramekins into an ovenproof dish filled with water to the custard level.

6. Bake for 30-40 minutes, or until set. Remove, cool, then cover and place in fridge overnight.

7. Before serving, sprinkle each ramekin with a tablespoon of sugar.

8. Place the ramekins under a very hot grill, or use a blowtorch to caramelise - this process is very quick, so make sure you don't get distracted.

9. Serve with the extra raspberries.