Serves4 Prepare2 Hours Cooks5-7 Mins


400g Ambrosia Devon Custard

100g White Chocolate Chips

1 Egg Yolk

6 Tsp Caster Sugar

Fresh Raspberries for Garnish



1.     In a saucepan, heat the custard until just simmering.

2.     Add the chocolate chips and stir until fully dissolved.

3.     Allow to cool a little before whisking in the egg yolk.

4.     Pour and divide equally into 4 ramekins.

5.     Leave to cool to one side and form a skin.

6.     Place in the fridge for a minimum of 2 hours to chill and set.

7.     Sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon.

8.     Using a kitchen blow torch to caramelise.

9.     Garnish with fresh raspberries and serve immediately.

10.    Enjoy!

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