Serves 6
Crème Brûlée
6 extra large egg yolks
1 ¼ cups sugar
3 cups heavy cream
1 vanilla bean, split
6 Puff pastry shells
Raspberry Sauce
1 cup fresh raspberries
¼ cup simple syrup
Simple Syrup
1 cup granulated sugar
1 cup water
Directions for Crème Brûlée
Combine egg yolks and ½ cup sugar in the top half of a double boiler over very hot water. Whisk (or beat with a hand mixer) until lemon-colored and the consistency of mousse. Remove from heat and set aside.
Place cream and vanilla bean in a heavy saucepan over medium heat. Bring to a boil and immediately remove from heat. Strain through a fine sieve. Slowly pour into egg yolks, whisking rapidly as you pour.
Return double boiler to heat and cook, stirring constantly, for about 10 minutes or until mixture is quite thick. Remove top half of double boiler and place in a bowl of ice. Stir occasionally while mixture cools, until it reaches the consistency of a very thick custard.
Spread a single layer of fresh raspberries over the bottom of six baked puff-pastry shells. Pour cooled crème over raspberries to top of shells. Refrigerate for at least three hours and up to eight hours. When chilled, sprinkle 2 tablespoons of sugar over each filled shell and place about 6 inches away from broiler flame for about three minutes or until sugar caramelizes. Do not overcook or crème will melt.
Immediately remove from heat. Pour raspberry sauce over the bottom of six dessert plates. Place a crème brûlée in the center, and serve immediately.
Directions for Raspberry Sauce
Purée raspberries in a blender or food processor. When smooth, strain through an extra-fine sieve to remove all seeds. Stir simple syrup into raspberry purée until well blended.
Directions for Simple Syrup
Combine sugar and water in a small, heavy saucepan over high heat. Bring to a boil. Keep at a boil, stirring constantly, for about three minutes or until sugar dissolves. Remove from heat and cool. May be stored, refrigerated and tightly covered, for up to three months.