Crme Brulee with Raspberries

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6 tablespoons seedless raspberry jam
½ pint fresh raspberries

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1-1/2 cups heavy cream
¼ cup sugar

Preheat oven to 325°F.  Spread 1 tablespoon jam on the bottom of each of six ramekins (1/2-to ¾-cup capacity).  Firmly press raspberries, placed on their sides, into the jam.  If they aren’t anchored properly by the jam, they will float to the top when the custard is added.

In a medium bowl, whisk together the yolks and 6 tablespoons of sugar.  Split the vanilla bean in half and scrape in the seeds.  Gradually whisk in the cream.  Divide mixture among the six ramekins and place them in a baking pan with sides at least 2 inches high.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake the custards in the middle of the oven until set, about 40 minutes.  Remove the baking pan from the oven and allow the custards to cool in the water bath for 30 minutes.  Remove the ramekins from the water and refrigerate overnight.

Just before serving, sprinkle a few teaspoons of sugar over the top of each custard.  With a blowtorch, caramelize the sugar until lightly browned and crisp.  Alternatively, preheat a broiler and place the dishes, arranged on a baking sheet, under the broiler until browned.  Cool slightly and serve.

Makes 6