Method

• 1.
  Stir raspberries and 2 tbs caster sugar in a saucepan over low heat for 3-4 minutes until the berries soften and start to give off some juice. Set aside.
• 2.
  Place a stainless-steel bowl or your blender jug in the freezer while you make the custard. Place the cream, milk and vanilla pods and seeds in a saucepan over medium heat. Bring to just below boiling point, then remove from heat.

• 3.
  Meanwhile, place the remaining sugar and egg yolks in a bowl and briefly whisk with electric beaters until pale and thickened. Discard vanilla pods. Gradually pour hot cream mixture over egg mixture and beat to combine. Return to the clean pan, then cook over low heat, stirring occasionally, for 8-10 minutes until you have a thick, very lumpy mixture. Pour custard into the chilled bowl set over a bowl of ice, then puree using a hand blender (or blend in the chilled blender jug) until smooth. Strain, then chill while you prepare the moulds.
• 4.
  Place slices of cake in the base of six 1-cup (250ml) ramekins. Top with some of the berry sauce, then carefully top up with custard. Chill for at least 4 hours, preferably overnight, until firmly set.
• 5.
  When ready to serve, sprinkle 1 tbs icing sugar over each custard. Spread evenly with the back of a spoon. Briefly caramelise with a kitchen blowtorch until dark golden, then serve.