Ingredients
1½ cups fresh or thawed frozen Raspberries, plus extra for garnish
3 medium egg yolks
2 medium egg whites
1½ cups heavy cream
½ cup superfine sugar
2 teaspoons vanilla extract
¼ cup creme fraiche
Instructions
- Preheat the oven to 350˚F. Lightly grease four 6-ounce ramekins with cooking spray.
- Place 3 raspberries in the bottom of each ramekin.
- Whisk egg yolks, egg whites, cream, sugar, and vanilla together until smooth.
- Divide the egg mixture and then most of the rest of the raspberries among the ramekins, remembering to reserve some for garnish.
- Bake in the oven for about 20 minutes until the custard is just firm.
- Remove from the oven and let sit for about 5 minutes before serving. Add a dollop of crème fraîche on top and sprinkle with one or two extra berries.
