Raspberry Crème Brulee

By katiemwilson

Ingredients

• 50-60 raspberries
• 2 1/2 c heavy cream
• 8 egg yolks
• pinch of salt
• 1/3 c sugar + 12 t for topping
• 1 t pure vanilla extract

Details

Servings 6

Preparation

Step 1

Preheat oven to 300. Place 7 raspberries in each dish; set aside. Bring cream to 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 the 6 dishes and set them in a baking pan. Pour boiling water into pan to come half way up sides of dishes. Bake for 35-40 minutes until just set. Remove dishes from baking pan and chill thoroughly. Just before serving, sprinkle 2 teaspoons sugar over each custard. Heat salamander over stove burner until very hot, then hold over sugar for several seconds, barely touching it, until sugar melts and caramelizes. Garnish with additional raspberries. Use brown sugar for topping.