Serves 4
Gelée
1/8 cup sugar
½ cup puréed seedless raspberries
½ cup water
1 teaspoon agar powder (a natural thickener, available at Whole Foods Market)
Brûlée
2 cups milk
2 cups cream
10 egg yolks
1 cup sugar
1 vanilla bean
Directions for Gelée
Work several hours in advance for the gelée (a day is even better). Combine all ingredients in a saucepan and simmer gently for 5 minutes. Pour a thin layer (approximately ¼ cup) into each of the ovenproof dishes, which you will later serve the brûlée in. Place in refrigerator until set.
Directions for Brûlée
Preheat oven to 300°. Split the vanilla bean in half and scrape out seeds with the back of a paring knife. Heat cream to a high simmer in a thick-bottomed saucepan. Add vanilla pod and seeds to cream, turn off heat, and let stand for 10 minutes. In a stainless steel bowl, whisk sugar into yolks. Whisk for one minute until it forms ribbons, then add milk. Pour in cream after it has cooled. Remove pod but leave seeds.
Remove the dishes from the refrigerator and divide the brûlée mix evenly among them. Bake in a water bath until the custard is set. (The water bath helps to protect the custard from overheating and scrambling.)
Timing depends on the shape and depth of the dishes; it can range from 25 to 45 minutes. When crème brûlée is ready, it should wiggle when shaken.