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.