Berry brûlée

Ingredients

• 4 eggs
• 560 ml double cream
• 1 tsp vanilla essence
• 50 g caster sugar
• Additional caster sugar, 1 dessertspoon per ramekin, for the topping
• Berries of choice, quantity not specified, to serve

Method

1. Heat the oven to 140°C.
2. Heat the cream until quite hot; the recovered method uses a microwave for about 2 minutes.
3. Beat the eggs with the vanilla and 50 g caster sugar until pale, then combine with the hot cream and divide among ramekins.
4. Stand the ramekins in a roasting tin half-filled with hot water and bake for 1 hour without allowing the water to boil.
5. Sprinkle each ramekin with 1 dessertspoon caster sugar and brown it under the grill. Cool, then add the berries before serving.