Ingredients
- 750g double cream
- 250g milk
- 8 egg yolks
- 150g caster sugar
- 3 split and scraped vanilla pods
- 250-350g British raspberries
Method
1. Whisk together the egg yolks and sugar, add the vanilla and continue whisking until white and pale.
2. Add in the cream and milk and mix together. Then leave to infuse for a day.
3. Preheat oven 90 degrees.
4. Pass mixture through a fine sieve.
5. Lay the rasperberries in the bottom of an earthenware dish.
6. Then pass the mixture over the raspberries.
7. Bake for 45 minutes until set. There should be a light wobble in the middle.
8. Then chill for an hour and eat!
