- 6
Ingredients
- 1 can (21 ounces) raspberry pie filling
- 1-1/2 cups heavy whipping cream
- 6 egg yolks
- 6 tablespoons sugar
- 1/4 cup coarse sugar
Preparation
Step 1
Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.
In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly.
Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 6 servings.