What you need
2 egg yolks
1 tablespoon caster sugar
¼ cup cream
¼ cup milk
2 teaspoons caster sugar, extra
½ teaspoon vanilla
100g CADBURY Baking White Chocolate Melts
½ punnet raspberries
3-4 teaspoons caster sugar
1. BEAT the egg yolks and sugar until pale and creamy.
2. COMBINE the cream, milk, extra 2 teaspoons sugar and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined
3. DIVIDE mixture between 2 x 125ml greased ramekins. Dot with raspberries. Place in a baking dish; carefully pour boiling water to halfway up the sides of the ramekins and then bake in a moderately hot oven 190°C for 25 minutes or until just set. Cool slightly before refrigerating until cold.
4. SPRINKLE top of each crème with extra sugar and then grill until caramelised. Serve immediately.
A classic dessert favourite with a classic flavour combination. Chocolate and raspberries�can�t get better than that.