Raspberry Crème Brulee

Ingredients:

• 2 cups of raspberries
• 1 cup sugar + extra for sprinkling
• 2 cups heavy cream
• 1 cup drinking cream (10%)
• A pinch of fine salt
• 1 vanilla bean
• 8 large egg yolks, room temperature

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 300°F (150°C). Place 4 270ml (9 fl oz) ramekins in a deep roasting pan.
2. In a large saucepan, bring water to a boil and keep hot until ready to use.
3. Set aside 12 raspberries and combine the remaining raspberries with 0.5 cups of sugar in a small saucepan. Cook over medium heat until the sugar dissolves, the berries burst completely, and the mixture begins to thicken, about 10 minutes. Let cool completely.
4. In a medium saucepan, combine all the cream and add salt. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a knife, and add them along with the bean to the cream. Bring to a boil over medium heat, then immediately remove from heat, cover, and set aside.
5. In a large bowl, combine the egg yolks with the remaining 1/2 cup sugar and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture. Strain the custard through a fine sieve into a clean bowl and discard the vanilla bean.
6. Spoon 2 tablespoons of raspberry coulis into each ramekin and spread it to cover the bottom. Carefully pour the custard into the ramekins and place the baking sheet in the oven. Carefully pour hot water into the roasting pan until it reaches two-thirds of the ramekins' height.
7. Bake until the custard is set but still slightly jiggly, about 55 minutes. Immediately transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, for at least 3 hours and up to 2 days.
8. Just before serving, place the molds on a rimmed baking sheet and sprinkle with sugar (about 1 tablespoon), tilting to distribute it evenly over the surface.
9. Wipe the molds with a damp paper towel. Using a kitchen torch, thoroughly toast the sugar until it melts and turns a deep golden color. Once the sugar has hardened, garnish each serving of crème brûlée with three raspberries and serve.