4 egg yolks
40 g (1½ oz) caster sugar
400ml (14 fl oz) double cream
4 teaspoon peppermint extract
150 g (5 oz) raspberries
2 tablespoons icing sugar


1.Preheat the slow cooker if necessary. Whisk the egg yolks and sugar in a bowl for 3-4 minutes until frothy, then gradually whisk in the cream.
2.Stir in the peppermint extract. Strain the mixture into a jug. Pour into 4 ramekin dishes, each 150 ml (4 pint), checking first that they will fit in the slow cooker pot.
3.Put the dishes into the slow cooker pot, pour boiling water into the pot to come halfway up the sides of the dishes, then loosely cover the top of each dish with foil.
4.Cover with the lid and cook on low for 3 hours or until the custard is set with a slight quiver to the middle.
5.Lift the dishes carefully out of the slow cooker and leave to cool. Transfer to the refrigerator to chill for 4 hours.
6.When ready to serve, pile a few raspberries in the centre of each dish and sift over the icing sugar. Caramelize the sugar with a cook's blowtorch.
7.FOR PEPPERMINT & WHITE CHOCOLATE BRÜLÉE, bring 350 ml (12 l oz) double cream just to the boil in a saucepan, then take off the heat, add 100 g (4 oz) good-quality white chocolate, broken into pieces, and leave until melted.
8.Whisk the egg yolks with 25 g (1 oz) caster sugar, then gradually mix in the chocolate cream and the peppermint extract
9.Continue as above. Replace the raspberries with blueberries and serve as above,

Leave a Reply

Your email address will not be published.