350 ml cream
200 ml full cream milk
4 egg yolks
100 g caster sugar
1 vanilla pod, split and scraped
120 g fresh raspberries
- Place the cream, milk, yolks sugar and vanilla seeds in a large bowl and whisk until the ingredients are combined and the sugar has dissolved.
- Divide the custard mixture and raspberries between 6 jars
- Place the jars on a perforated steam tray. Cover the jars securely with cling wrap or foil. Place the tray in the steam oven and Steam at 85˚C for 25 minutes.
- Serve at room temperature or chilled.