•600ml (1 pt) double cream

•Half a vanilla pod, split lengthways

•80g (3 oz) Maya plain chocolate, finely chopped

•6 large, free-range egg yolks

•2 tbsp caster sugar, plus extra for caramelising

•100g (4 oz) raspberries

METHOD:

•Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Add the pod and place the cream over a medium heat until almost boiling. Add the chocolate and whisk until smooth.

•Meanwhile beat the egg yolks with the sugar until combined (don't overbeat as you don't want it to become light and frothy). Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.

•Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Test to see if the custard is ready coat the back of a spoon with custard then run your finger through it. If the custard stays apart, it is ready.

•Divide the raspberries between four large ramekins. Strain the chocolate custard over the raspberries and allow them to cool. Refrigerate for at least a few hours, preferably overnight.

•A couple of hours before serving sprinkle each custard with a thin layer of caster sugar. Using a blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate.

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