170g raspberries, plus extra for serving
3tbsp caster sugar
1 tbsp of fraises liqueur
6 egg yolks
300mldouble cream
4 tbsp caster sugar

Serves 4

Pre-heat the oven to 150C/130C fan/gas mark 2.

Puree the raspberries in a food processor, together with the caster sugar, liqueur and egg yolks. Pass this mixture through a fine sieve into a jug.

Place the cream in a small pan and heat until bubbles just form at the sides. Allow to cool a little then stir into the raspberry mixture. Pour mixture into 4 ramekins and place in a deep-sided tray or roasting tin, pouring boiling water from a kettle into the bottom of the tin until it reaches ¾ up the sides of the ramekins. Place in the oven and cook for 1 hour.

When the cream is just set, remove from the oven. Leave to cool completely, then chill in the fridge for at least 2 hours. For serving sprinkle the top of each cream with 1 tsp caster sugar and caramelise using a blowtorch. Serve with a few raspberries to decorate.