Raspberry custard 

Recipe by:

This recipe is an adaptation of ‘clafoutis’, with sinfully sweet custard infused with a whole vanilla pod and tart, fresh raspberries

Raspberry custard 

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Preheat the oven to 180°C.

  2. In a small saucepan, heat the cream, split vanilla pod and salt until just about to come to the boil. Take off the heat and whisk lightly to shake out any seeds from the vanilla pod and leave to infuse for 30 minutes. Remove the pod after infusing.

  3. In a large casserole dish, smear with butter and arrange the raspberries on the bottom.

  4. In a medium sized bowl, beat together the egg, egg yolks, caster sugar and potato flour. Incorporate the infused cream with the crème fraîche until smooth and pour into the egg mixture. Gently whisk the mixture together until lightly frothy and smooth. Pour over the raspberries.

  5. Place the casserole in a larger roasting tin, filled with boiling water at least half way up the sides of the casserole dish. Sift a little icing sugar over the top and place in the over for 40 minutes until it is starting to brown on top.

  6. Turn the oven off and leave in the cooling oven for another five minutes, remove from the oven, take the casserole dish out of the water bath and leave cool for 10 minutes.

  7. Sift a little bit more icing sugar on top before serving.

Ingredients

  • 1 vanilla pod, split lengthways

  • 200ml double cream

  • 25g butter

  • 250g raspberries

  • 1 egg

  • 2 egg yolks

  • 2 tsp potato flour or cornflour

  • 100g caster sugar

  • icing sugar

  • 50g crème fraîche

  • pinch of salt

Method

  1. Preheat the oven to 180°C.

  2. In a small saucepan, heat the cream, split vanilla pod and salt until just about to come to the boil. Take off the heat and whisk lightly to shake out any seeds from the vanilla pod and leave to infuse for 30 minutes. Remove the pod after infusing.

  3. In a large casserole dish, smear with butter and arrange the raspberries on the bottom.

  4. In a medium sized bowl, beat together the egg, egg yolks, caster sugar and potato flour. Incorporate the infused cream with the crème fraîche until smooth and pour into the egg mixture. Gently whisk the mixture together until lightly frothy and smooth. Pour over the raspberries.

  5. Place the casserole in a larger roasting tin, filled with boiling water at least half way up the sides of the casserole dish. Sift a little icing sugar over the top and place in the over for 40 minutes until it is starting to brown on top.

  6. Turn the oven off and leave in the cooling oven for another five minutes, remove from the oven, take the casserole dish out of the water bath and leave cool for 10 minutes.

  7. Sift a little bit more icing sugar on top before serving.