Two orange crème brûléés with jammy raspberries

Orange crème brûléés with jammy raspberries

Rich, creamy desserts aren’t off the menu when you go egg-free as this gorgeously fruity treat confirms – the proof is in the pudding!

Suitable for Egg free
Serves 4
Prep time 5 minutes
Cook time 25 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
470 kcal 44 g 21 g 1.5 g 1.5 g 25 g 22 g 0 g

 

Ingredients

  • 165g raspberries

  • 30g granulated sugar + 4 tsp

  • 25g granulated sugar *
  • Zest of 1 orange

For the custard:

* Available at Holland & Barrett

Method

Step 1
Put the raspberries and 30g sugar in a small pan and heat gently until the raspberries release their juice and the sugar dissolves. Turn up the heat and bubble for 5 minutes. Divide mixture between 4 small 125ml ramekins.

Step 2
Put the cream, sugar, orange zest and vanilla in another small pan. In a small cup or glass, blend the cornflour with 2 tablespoons of cold water until smooth. Add this to the mixture over a medium-high heat, whisking all the while. Bring the cream to the boil and whisk until thickened. Divide the custard between the ramekins and cool for 5-10 minutes.

Step 3
Scatter a teaspoon of sugar over the top of each custard. Place the ramekins under a very hot grill or use a chef’s blowtorch to caramelise the tops (3-4 minutes). Serve warm or cold.

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