Ingredients
¼ cup MONIN Raspberry syrup
2 ¾ cups whipping cream
¾ cup caster sugar
1 large egg
4 egg yolks
Vanilla extract
Preparation
Beat egg yolks, egg, caster sugar and vanilla extract together in a bowl until thick and creamy
Pour cream into saucepan and stir over low heat until almost boiling
Remove cream from heat
Stir cream into egg yolk mixture until combined
Stir in MONIN Raspberry syrup
Place ramekins in a large baking pan
Divide custard between each, filling to the top
Fill baking pan with 1/2 inch of hot water
Bake in preheated oven for 30 minutes
Remove from oven and allow to cool to room temperature
Place in refrigerator for at least 1 hour or overnight
Serve
Sprinkle a thin layer of caster sugar over the custards surface
Caramelise sugar with a kitchen torch
Serve immediately or store in refrigerator for up to 1 hour before serving
