High Altitude Creme Brulee

• 2 cups heavy cream
• 1 vanilla bean, split
• 1/2 cup sugar, divided, plus
• 4 teaspoons sugar
• 6 egg yolks
• 1/4 cup raspberries, pureed (optional)

1. Puree about 1/4 C raspberries and strain.
2. Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
3. Bring cream and 1/4 C sugar to a gentle boil.
4. Temper cream into egg and whisk for about 2 minutes.
5. Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
6. Place in baking dish and fill with water halfway up custard cups.
7. Bake at 325u0b0F for about 30-45 minutes, until set but still jiggly in the middle.
8. Let cool for about 20 minutes.
9. Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
10. Sprinkle 1 tsp sugar over each and caramelize with torch.

heavy cream, vanilla bean, sugar, sugar, egg yolks, raspberries

Taken from www.food.com/recipe/high-altitude-creme-brulee-212131 (may not work)