Frank's Recipes! Creme Brulee with Fresh Raspberries

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Creme Brulee with Fresh Raspberries

10 egg yolks
3/4 cup granulated sugar
1 tablespoon corn starch
1 1/2 tablespoon vanilla extract
1 teaspoon salt
2 3/4 cups heavy whipping cream
1 pint fresh raspberries

In a mixing bowl, whisk together egg yolks, corn starch and sugar. In a double boiler, bring the whipping cream to a boil. Add salt and vanilla extract. Remove from heat and place in a bowl nestled in a bowl of ice. Whisk in the yolk mixture. Refrigerate for several hours, whisking occasionally.

In an oven-proof ramekin, place 6 raspberries. Pour cooled custard over raspberries. Sprinkle the top of the custard with granulated sugar. If you're brave, use a propane torch to caramelize the sugar to a lovely golden brown. If you're like me (and a wimp about fire), place the ramekins on a cookie sheet and brown the sugar under the broiler.

A couple of fresh mint leaves and another fresh raspberry make a lovely garnish.