desserts, creme brulee recipe, raspberry and white chocolate creme brulee

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Nothing is easier to make than a crème brûlée or "burnt cream". The secret to making a wonderful custard is to bake it in a Bain Marie* -- this will ensure a very smooth and creamy custard. The caramelized sugar on top becomes brittle and creates a wonderful contrast of textures. You can find propane torches to "burn" the sugar in most gourmet shops or at a local hardware store. You will find ramekins at kitchen supply stores.

Makes 4 servings

2	cups heavy cream
2-3	oz. white chocolate
1	tbsp. pure vanilla extract
4	egg yolks
¼	cup sugar
½	cup frozen raspberries
4	tbsps. sugar to caramelize the tops

Preheat oven to 350° F

In a large heavy saucepan over medium heat, add cream and heat up to a simmer. Add the white chocolate, vanilla and mix well.

In a separate bowl, beat the egg yolks and sugar until fluffy. Slowly incorporate the hot cream mixture and whisk well. Divide the raspberries into the 6 oz. ramekins. Pour the hot cream on top of the berries.

Bake in a Bain-Marie* for 1 hour. Remove from oven and let cool at least 12 hours in the refrigerator.

To serve, sprinkle about 1 tablespoon of granulated sugar over the top of each custard. Using a propane torch, caramelize the sugar on each custard. Serve immediately. If you do not have a torch, you can use your broiler by placing the crème brûlée as close as possible to the heating element. You cannot leave them too long or they will start to melt.

* Bain-Marie (water bath)
Place the filled ramekins in a large, shallow lasagna style pan. Put in enough hot water so that the dishes sit ¾ in the water. Place in preheated oven. The water surrounds the crème brûlée with gentle heat, which protects the delicate custard from curdling. This method should be used whenever baking custards.