Raspberry and Caramel Crunch

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

4 oz - Speculoos (Lotus Original Caramelised Biscuits)

1¼ lb - fresh raspberries

4 - eggs

12 fl oz - double cream

2 tablespoons - vanilla sugar

Place the caramelised biscuits into a blender and reduce to a coarse powder. Arrange the raspberries into ramekins (2 layers if necessary, depending on the size of your ramekins). Sprinkle the powdered biscuit over the raspberries.
Mix well the eggs, cream and sugar in a bowl then pour over the raspberries and biscuit. Cook for 10 minutes in a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 10 minutes then under the oven grill for a further 2 or 3 minutes to make the top crisp. Be sure not to place them too close to the heating element. Serve immediately and wait for the round of applause!
Speculoos are sold in many countries as Lotus Original Caramelised Biscuits. There are similar biscuits made by other manufacturers like Jules Destrooper