Raspberry Creme Brulee

By Talk2usoon

Ingredients

• 50 raspberries
• 2 1/2 cups heavy cream
• 8 egg yolks
• pinch of salt
• 1/3 cup sugar
• 12 teaspoons sugar, for topping
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Pre-heat oven to 300 degrees. Place 7 raspberries in each dish; set aside. Bring cream to a a simmer. In a bowl whisk together egg yolks, salt and 1/3 cup sugar until thick. Slowly, whisk in hot cream then stir in vanilla. Divide mixture among 6 dishes and set them in a baking pan. Pour boiling water into pan halfway up sides of dishes. Bake 35-40 minutes until just set. Remove and chill thoroughly. Just before serving sprinkle 2 teaspoons sugar over each custard. Heat salamander until very hot and hold over sugar for several seconds, barely touching it until sugar melts and carmelizes. Garnish with raspberries.