Vanilla Creme Brûlee with Raspberries
Prep Time: 30 minutes Cook time: 30 minutes Serves: 6

Ingredients:
6 Tbsp. St. Dalfour® Raspberry Preserves
2 1/2-pint baskets fresh raspberries
6 lg. egg yolks
6 Tbsp. sugar
1 Spice Hunter® Vanilla Bean, split lengthwise
1 1/2 cup whipping cream
12 tsp. granulated sugar

Instructions:
Preheat oven to 325°F. Spread 1 Tbsp. preserves over bottom of each of six 3/4-cup soufflé dishes. Press 7 berries, on their sides, into preserves in each dish. Reserve remaining raspberries.

Whisk yolks and 6 Tbsp. sugar in medium bowl. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour hot water into pan to come halfway up sides of dishes. Bake custards until set in center, about 40 minutes. Cool custards in water 30 minutes. Remove from water; chill overnight.

Preheat broiler. Sprinkle 2 tsp.-granulated sugar atop each custard. Place dishes on small baking sheet. Broil until sugar caramelizes, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

Click here for a print friendly version