Ingredients


140g raspberries, strawberries or blueberries

1 vanilla pod, split

568ml pot lactose free double cream

6 medium egg

2 tbsp golden caster sugar

For the topping

85g golden caster sugar









Method


Scrape the seeds from the vanilla pod and put in a pan with the lactose free cream and the empty pod.

Bring to the boil, then remove from the heat and leave for 5 mins.

Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.

Stir the lactose free cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.

Add some of the berries into the bottom of a ramekin. Ladle lactose free cream and egg into the ramekins and leave in the fridge for 6 hrs.

Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.


Recipe adapted from: Good Food

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