Method

• 1.
  Place milk, cream and vanilla bean in a medium saucepan and slowly bring to scalding point.
• 2.
  In a clean saucepan, lightly hand-whisk yolks, egg and caster sugar until creamy. Gradually add mascarpone, whisking constantly.
• 3.
  Pour milk mixture over egg mixture, then stir to combine. Place over very low heat and whisk constantly, until mixture thickens and coats the back of a wooden spoon (about 15 minutes). Do not boil. Strain into a jug and cool.
• 4.
  Place 3 raspberries in each bottom of 4 thick glasses (1-cup capacity). Pour the mixture over the top. Cover with plastic wrap and refrigerate overnight to set.
• 5.
  Preheat the grill to hot.
• 6.
  Sprinkle the surface of each creme evenly with demerara sugar and place under the grill until the sugar melts and caramelises. Garnish with remaining raspberries. Cool slightly before serving.