Yields6 Servings
 375 ml double cream
 200 ml milk
 2 vanilla pods split
 75 g caster sugar
 8 egg yolks
 450 g madeira cake
 250 g raspberry coulis
 Raspberries to serve

Place the goblet of the blender or a bowl in the freezer


Put the cream, milk and vanilla pod in a saucepan and scald them; put the sugar and egg yolks in a bowl, briefly stir and pour on half the cream mixture; stir, then pour the lot back into the saucepan; cook over a low heat and keep cooking until you have a thick custard full of little lumps


Pour the custard into the cold bowl and blend; this will make it smooth; chill until you prepare the base


Using a ring mould cut out circles from the madeira cake about ½ cm thick; leave in the rings and pour a layer of raspberry coulis and a few raspberries on top


Carefully fill the rings to the top with the custard and chill for about 2 hours until set


Cover the custard with a thick layer of icing sugar, then brulee it using a kitchen blow torch or by putting it under a very hot grill


To serve pick it up with a spatula, move it onto a plate and slice the ring upwards; you might need to heat the ring with a hot cloth


Decorate with raspberries and serve

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