Raspberry White Chocolate Creme Brulee.

(Today's recipes come from the Mississippi University for Women cookbook, "Southern Grace", that was published in 2004. It is a beautiful cookbook, with lots of stories about MUW, as well as very good Southern recipes.)

Raspberry White Chocolate Creme Brulee

4 cups heavy cream
6 ounces white chocolate, chopped
10 egg yolks
1/2 cup sugar
2 TSP vanilla extract
1 cup fresh or frozen raspberries
3/4 cup packed brown sugar

Bring the cream to a simmer in a heavy saucepan. Remove from heat and add white chocolate. Stir until melted and smooth. Combine the egg yolks, sugar, & vanilla in a bowl. Gradually whisk 1 cup of the hot cream mixture into the egg yolks. Whisk the warmed egg yolk mixture back into the saucepan. Strain through a mesh strainer.

Divide the raspberries between 12 4-ounce ramekins. Pour the custard into the ramekins. Place in a large baking pan, adding enough hot water to the pan to come halfway up the sides of the ramekins. Bake at 350 for 50 to 55 minutes or until almost set. Remove the ramekins to a wire rack to cool. Cover and chill.

Sprinkle 1 TBPS of the brown sugar over each custard. Place under a preheated broiler until the sugar melts.