ASDA part of the Wal-Mart family

• Finely pared zest of 1 lemon
• 1 vanilla pod, split
• 6 large egg yolks
• 425ml whipping cream
• 50g caster sugar
• 150g raspberries
• 150g blueberries
• 125g strawberries, hulled and quartered

1 Make the basic custard as for the 'Traditional crème brûlée' recipe, adding and later removing the lemon zest with the vanilla pod.

2 Divide a third of the berries between 6 x 150ml ramekin dishes. Pour the custard on top, put the dishes in a roasting tin and pour in enough hot water to come halfway up their sides.

3 Cook in the oven for about 20 minutes, until almost set. Remove from the tin and leave until cold. Chill for at least 1 hour.

4 Make the caramel topping as in the 'Traditional crème brûlée' recipe. Cool the brûlées and serve topped with the rest of the fresh berries.