Vanilla Crème brûlée with Raspberries

This dessert makes me temporarily forget my chocolate addiction. It qualifies as a LeRoux food because it’s so easy to make and because Mike, Mark and Emily love it. The bruléing also satisfies the pyro-fascination of so many LeRoux family members. Get yourself a little blow torch and have fun.

6 tsp. raspberry jam

Fresh raspberries—about a pint

6 large egg yolks

6 T. sugar

1 T. vanilla

1 1/2 cups whipping cream

Brown sugar

Preheat oven to 325°F. Spread 1 teaspoon jam over bottom of each of six small, oven-proof custard cups. Press 4-6 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Add vanilla. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. This is easier if you put the pan in the oven first, then carefully add the water. Bake custards until set in center, about 40 minutes. Place pan on a heat-proof surface. Cool custards in water 30 minutes. Remove custard dishes from water; chill overnight, or at least several hours. When ready to serve, sprinkle brown sugar on top of each custard. Carefully melt/caramelize the sugar with a small blow torch. Or, place dishes on small baking sheet and broil in the oven until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Or serve immediately. Garnish with reserved berries if you like.