Vanilla Crème Brûlée with Raspberries

Yield: 6 servings

Ingredients

• 6 tablespoons raspberry jam
• 1 pint fresh raspberries
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 6 tablespoons granulated sugar

Instructions

1. Place 1 tablespoon jam on bottom of each of six 6 ounce ramekins.
2. Divide the raspberries among the ramekins (about 6 per ramekin).
3. In a bowl, beat egg yolks and sugar until well blended. Add vanilla extract and cream and beat until blended. Pour into the ramekins.
4. Place ramekins in a baking pan large enough to hold all the ramekins. Fill the pan halfway up the sides or the ramekins with warm water (a "bain marie").
5. Bake at 325 degrees F for 35 to 40 minutes or until light golden and center is set.
6. Remove from oven; cool the custards in the water for 1 hour.
7. Remove the ramekins from the water and refrigerate overnight, covered lightly with plastic wrap.
8. An hour or two before serving time, sprinkle tops lightly with sugar; broil until golden or use a kitchen blow torch to melt sugar.
9. Refrigerate again for 1 hour to harden the sugar.