Vanilla Crème Brulee with Ginger Biscuits and Raspberry Coulis

Crème Brulee:

1. Preheat the oven to 140 degrees.
2. Combine the egg yolks, sugar and vanilla pods and seeds in a bowl and whisk gently.
3. Slowly add the milk and cream and stir.
4. Pass the mix through a strainer and fill 6 individual ramekins.
5. Bake for 1 ½ - 2 hours (until mixture does not ripple in the dish when moved)
6. Chill in the fridge for 1 hour.
7. Sprinkle Demerara sugar on top of each dish and melt with a blowtorch to form a crispy top layer.

Raspberry Coulis:

1. Combine raspberries and sugar in a saucepan and heat over medium heat until boiling.
2. Reduce heat and simmer until mixture starts to thicken (approximately 5 minutes).
3. Pass through a strainer to remove seeds.
4. Add the lemon juice to the liquid and stir.

Ginger Biscuits:

1. Combine butter and brown sugar in a bowl and beat until smooth.
2. Add the egg and treacle and beat until smooth.
3. Combine the flour, ground ginger, salt and bicarbonate of soda and add to the wet mixture.
4. Add the fresh and crystallised ginger and mix.
5. Cover and refrigerate for 2 hours.
6. Pre heat the oven to 160 degrees.
7. Roll the dough into small balls, about 2 cm in diameter and bake for 12-15 minutes.
8. Cool on wire rack.