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
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