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    Home / Food & Drink / Recipes / Fruit / 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:

    • 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.

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