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:

250ml double cream
1 tsp vanilla extract *
1 tbsp cornflour

* 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. Shop our Food & Drink range.