For raincitygirl

[mandragora]

Ingredients for 6 portions:
175g/6oz fresh raspberries
125g/4oz caster sugar
5 medium egg yolks
600ml/1 pint double cream
1 tsp vanilla essence
175g/6oz white chocolate, chopped
6 tbsp demerara sugar

1. Hull and clean raspberries. Rinse, leave to dry. Once dry divide between 6 ramekin dishes.

2. Whisk caster sugar and egg yolks until very thick. Pour cream into saucepan and bring to boil over medium high heat. Remove from heat and gradually whisk into egg mixture, then whisk in vanilla essence.

3. Place bowl over saucepan of simmering water and cook, stirring frequently, for 15-20 minutes or until thick and custard coats back of wooden spoon.

4. Remove bowl from heat, add chopped white chocolate and stir until melted and well blended. Pour over raspberries in ramekins and leave to cool. Cover with clingfilm and place in fridge for 6 hours or until firm.

5. Preheat grill. Remove ramekins from fridge and sprinkle 1 tablespoon demerara sugar over each, ensuring custard is completely covered.

6. Cook under preheated grill for 5-6 minutes, or until sugar has melted and begun to caramelise. Remove from grill, leave to cool slightly and then chill again in fridge for at least 1 hour. Serve immediately from fridge.