Baked raspberry custard

(serves 4)

  • 350 g frozen raspberries, fully defrosted
  • 84 g (100 ml) caster sugar
  • 5 egg yolks
  • 500 ml cream
  • 250 ml cream, whipped
  • raspberries and mint leaves, for decoration

Preheat your oven to 140 °C. Put the completely defrosted berries, caster sugar and egg yolks in your food processor and mix until smooth. Pour the mixture through a sieve. Add the cream and pour into cups or bowls. Put them in an oven tray and fill the tray with boiling water, halfway up the sides of the bowls. Bake for 1 hour. Remove and allow to cool. Spoon the whipped cream on top and decorate with raspberries and a mint leaf.