Individual Crémes Brûlées with Raspberries

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325ºF. In large roasting pan, place 8 (5 to 6 ounce) ramekins or custard cups. Place berries in ramekins.

Step 2

In saucepan, heat cream to just under a simmer. In bowl, whisk yolks, granulated sugar and salt. Gradually whisk about 1 cup of hot cream into yolk mixture; return mixture to pan. Cook over medium-low heat, stirring constantly with heat-resistant rubber spatula, 5 minutes, until mixture coats back of spoon (do not let mixture boil). Remove from heat; stir in vanilla.

Step 3

Pour mixture into prepared ramekins; tuck down any berries that float to top. Pour hot water into roasting pan to come halfway up sides of ramekins.

Step 4

Bake 35 to 40 minutes or until custards look set but are still slightly jiggly in centers. Remove ramekins to wire rack; let cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours.

Step 5

Blot any moisture from top of custards. Sprinkle 1 1/2 teaspoon superfine sugar over surface of each, covering evenly.

Step 6

To caramelize sugar using butane torch: working with one custard at a time, caramelize sugar with small brûlée butane torch (available at most kitchenware stores). Slowly move flame back and forth about 1/2 inch from sugar, until sugar melts and bubbles; let sugar cool until it hardens, 2 minutes.

Step 7

To caramelize sugar using broiler: adjust oven or broiler rack so that custard tops will e about 2 inches from heating element; preheat broiler 10 minutes. Arrange prepared custards in 1x9x2-inch baking pan. Fill pan with ice cubes to keep custards cold. Broil custards, turning baking pan and ramekins, until sugar is carmelized.

Step 8

Garnish with raspberries, if desired.