Crème Brûlées comes in all kinds of guises these days, most of which I don't really care for much. Having said that, there's always one exception that disproves the rule and this is it - grown up, sophisticated and truly divine!
200g ready-made custard
125g mascarpone cheese
125g créme fraîche
25g caster sugar
200g fresh or frozen raspberries
3 tbsp caster sugar, for glazing
Put the custard, mascarpone, crème fraiche and sugar together into a large bowl and whisk together, gently, until the mixture thickens.
Divide the raspberries evenly into the small ramekins and then carefully spoon the creamy mixture onto the raspberries. Tap the dish to flatten and chill well for about two hours.
To finish, carefully sprinkle a couple of teaspoonfuls of caster sugar over each one and place briefly under a hot grill to caramelise: if you have a cook’s blow torch, simply glaze the tops.