Crème Brûlée

Custard baked over raspberries in ramekins, then topped with strained berry puree and sugar and broiled over ice water.

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Gradually beat 6 1/2 tablespoons sugar into the egg yolks in a medium bowl. Whisk constantly until the mixture is light and creamy.
Whisk in the cream and vanilla.
Place 7 raspberries into each of 8 ramekins. Pour the custard mixture into the ramekins.
Place the ramekins in a large baking pan. Add warm water to reach halfway up the ramekins.
Bake at 350 degrees for 50 minutes or until set. Remove from the water and cool. Refrigerate a few hours.
Puree the remaining berries in a food processor to make a puree, then strain.
Pour 1 teaspoon of puree onto each custard and sprinkle with 2 teaspoons sugar.
Set the cups in a baking pan half-filled with ice and water. Broil about 2 inches from the heat about 3 minutes or until the tops are caramelized.

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