This delicious raspberry twist on the classic brulee is the perfect dessert for the summer months. Paired with a raspberry sparkling fruit juice or a refreshing glass of fizz will really bring out the rich and juicy flavours of English raspberries. Tag@beckettsfarm in your creations.

Ingredients

1 vanilla pod

½ lemon, pared zest only

300ml double cream

100g raspberries

4 egg yolks

2 tbsp golden caster sugar

2 tbsp demerara sugar

Method

Split the vanilla pod and scrape the seeds into a large pan with the lemon zest and cream. Add the pod in too for extra flavour. Heat until just before the cream boils – tiny bubbles will be forming at the edges. Turn off the heat and allow to infuse for 15 mins.

Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.

Divide the raspberries between the ramekins, saving a few for later. Whisk the egg yolks and caster sugar, until very pale and fluffy for about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you move the tray.

* Allow to cool, then chill in the fridge for at least 4 hrs.

Heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.

For more recipe inspiration take a look here.