Ingredients Yield:10
* 2 1/4 quarts(9 cups) whipping cream(not whipped cream)
* 1LB of granulated sugar
* 7.5oz raspberry puree
* 3 cups of egg yolks
* 20 raspberries
Directions
1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the raspberry puree while stirring the mix
6. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
7. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.
To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy. Put some raspberries on top of each brulee if desired.
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