Raspberry and Marscapone Brule Serves 4. Ingredients: 3 egg yolks 2 whole eggs 2oz/50g sugar 9floz/275ml milk 9floz/275ml double cream 3oz/175g Marscapone 2 vanilla pods with seeds scraped out 2 punnets raspberries 4oz/125g caster sugar Directions: Heat oven to 1/2 120c/250f Whisk egg yolks, whole eggs and sugar in a bowl until light and creamy. Heat milk and cream. Pour over egg mix and mix thoroughly. Add vanilla seeds and marscapone and mix well. Put 4 raspberries in each ramekin or serving dish and pour egg/cream mix on top. Allow to set in fridge for 12 hours. Sprinkle each ramekin with caster sugar and place under a very hot grill until all sugar is caramelised. Allow to cool and place 6 raspberries on top of each brule to decorate then serve. Download This Recipe