Rasberry Creme Brulee

• 30 pieces Rasberries
• 2 1/2 cups Heavy Cream
• 8 pieces Egg Yokes
• 1/3 cup Sugar
• 12 teaspoons Sugar for topping
• 1 pinch Salt
• 1 teaspoon Vanilla Extract
• 1/2 handful Mint Leaves for garnish

1. Place 5 Rasberries (or other berries) in each dish.
2. Bring the Cream to a boil, and then simmer.
3. In a large mixing bowl, wisk the egg yokes, sugar, and salt until well-blended.
4. Slowly wisk in the hot cream, and add the vanilla extract.
5. Divide the mix into the brulee dishes
6. Preheat the oven to 300 degrees.
7. Carefully place the dishes in a baking pan, and then add hot water to the baking pan to about halfway up the sides of the brulee dishes.
8. bake 35-40 minutes and then allow to cool. Refrigerate the dishes overnight.
9. When ready to serve, sprinkle with white sugar and use a butane torch to scorch the tops.
10. Garnish with Mint leaves and fruit (berries, kiwis, whatever)

rasberries, heavy cream, egg yokes, sugar, sugar, salt, vanilla, handful

Taken from www.epicurious.com/recipes/member/views/rasberry-creme-brulee-5a1353f83f0bea7da7a277b3 (may not work)