Red Raspberry Creme Brulee

• 1 can (21 ounces) raspberry pie filling
• 1-1/2 cups heavy whipping cream
• 6 large egg yolks
• 6 tablespoons sugar
• 1/4 cup coarse sugar

1. Preheat oven to 325u0b0. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.
2. In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly.
3. Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a
6. ; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.

raspberry pie filling, heavy whipping cream, egg yolks, sugar, coarse sugar

Taken from www.tasteofhome.com/recipes/red-raspberry-creme-brulee/ (may not work)