Crème caramel with a lemon crumble topping and berries

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Glynn Purnell

Ingredients

For the crème caramel

  • 275ml/9½fl oz full-fat milk
  • 1 vanilla pod, split
  • 2 large free-range eggs
  • 250g/9oz caster sugar

For the crumble topping

  • 125g/4½oz plain flour
  • 100g/3½oz salted butter, diced
  • 50g/1¾oz icing sugar
  • 1 tbsp fine salt
  • ½ lemon, zest and juice
  • ½ tsp vanilla extract
  • 1 large free-range egg yolk

For the berries

  • 200g/7oz Scottish raspberries
  • 200g/7oz strawberries, hulled and halved
  • 5 large basil leaves, shredded, plus extra for the garnish
  • 2 tbsp icing sugar