Lemon raspberry crème brûlée

INGREDIENTS

1 serving

these little pots of heaven were devoured in no time - the addition of raspberries made them extra special

1 serving

lemon raspberry crème brûlée

1 serving

adapted from luscious lemon desserts and from the craft of baking

raspberries

660 mls

heavy cream

1/4 cup

lemon zest

6 larges

egg yolks

67 gs

tablespoons caster sugar

1 pinch

salt

60 mls

lemon juice

1 C

preheat the oven to 320°f/160° have ready six 200ml capacity ramekins and a roasting pan. boil some water )

1 serving

bring the heavy cream and zest to a boil over medium heat in a medium saucepan. remove from the heat

3 tbsp

divide the remaining of sugar equally over the tops of the custards then caramelize it