*  Exported from  MasterCook  *
 
                           Raspberry Creme Brulee
 
 Recipe By     : Williams Sonoma catalog
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
 
  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 halfway 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.
 
 Posted to Fabfood 1/99
 
 
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