Raspberry Creme Brulee

By Tipper1

Ingredients

• 48 raspberries
• 2-1/2 cups heavy cream
• 8 egg yolks
• 1/3 cup sugar
• 12 teaspoons sugar - 2 for each ramekin
• 1 pinch salt
• 1 teaspoon vanilla

Preparation

Step 1

Place 8 raspberries in each of six ramekins. Bring cream to
simmer. In a bowl, whisk egg yolks, sugar and a pinch of salt
until blended. Slowly whisk in hot cream, then stir in vanilla
extract.
Divide mixture among the ramekins; set them in a baking pan
and pour boiling water to come hallway up ramekins.
Bake in a preheated 300 degree oven for 35-40 minutes until
set; don't overbake. Remove from pan, cool, then chill
thoroughly. Before serving, sprinkle 2 tsp. sugar over each
custard. Heat salamander over stove burner until very hot, then
hold over sugar for several seconds, barely touching it, until the
sugar melts and caramelizes.
Garnish with additional raspberries. Note: You can put under
the broiler to melt and caramelize the sugar - just be careful, it turns quickly.