INGREDIENTS

INSTRUCTIONS

Gently warm the milk in a heavy based pan, until bubbles appear at the
edge, do not allow it to boil. Remove from the heat and infuse with
the torn basil leaves and stalks. For best results place in the
refrigerator and leave overnight.
To continue making the brulee, gently reheat the cream again, (until
bubbles appear around the edge).
Meanwhile, beat the egg yolks with the caster sugar in a large heat
proof bowl until creamy.
Pour the cream through a sieve onto the egg yolks, stirring all the
time. Stir in the blended cornflour, then place the bowl over a
saucepan of boiling water and heat gently, stirring continuously
until the custard thickens, (this will take approximately 8-10
minutes).
Divide the custard into 4 small ramekin dishes or a large shallow
heatproof dish.
Sprinkle the raspberries over, letting them find their own level.
Leave to cool, then refrigerate until required.
Preheat the grill to a high heat.
Sprinkle the demerara sugar over the brulee's, making sure the egdes
are covered and grill until the sugar bubbles and caramelises.
Serve immediately or refrigerate until required.
Converted by MC_Buster.
NOTES : A delicious raspberry brulee infused with basil.This dish is
best left to infuse overnight.
Converted by MM_Buster v2.0l.

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