John Myers
Vanilla Cream Gratin with Raspberries
The perfect vanilla cream gratin with raspberries recipe with a picture and simple step-by-step instructions.
- 300 g Frozen raspberries
- 1 Vanilla pod
- 600 ml Milk
- 3 Egg yolk, size M
- 80 g Sugar
- 10 g Food starch
- About 6 tablespoons of brown sugar
- Place the raspberries on a plate lined with kitchen paper and allow to thaw. Slice open the vanilla pod lengthways and scrape out the pulp. Bring the vanilla pulp and pod to the boil with the milk.
- Beat the egg yolks with sugar over a hot water bath until creamy, stirring in the cornstarch. Gradually stir in the hot milk, whip the cream until it thickens.
- Fill the vanilla cream into 4 small gratin molds and place the raspberries in them. Let cool for about 10 minutes until a thin skin forms on the cream. Sprinkle brown sugar evenly and thinly on top and caramelize with a flambé burner (or bake under the grill for a few minutes until golden brown).
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