Caramelized custard with raspberries

Serves 4-6


10 egg yolks

100 ml sugar

400 ml heavy cream

100 ml milk

500 g fresh raspberries

100 ml sugar – for caramelizing the custard


In a pot combine egg yolks, 100 ml sugar, heavy cream and milk. Gently heat the mixture while stirring continuously until it becomes thick and creamy. It should not exceed 80 degrees Celsius.

Place the raspberries in bowls or on a big platter. Pour the warm custard over the berries. Sprinkle the top with sugar and use a blowtorch to carefully caramelize the sugar. If you like a thick crust, repeat the procedure.