Culinary Insitute of New Orleans

Raspberry Creme Brulee
Serves 6

1 qt. Heavy Cream
10 Egg Yolks
1 cup Sugar
1 pt. Fresh Raspberries

Heat the heavy cream and 1 cup of sugar in a sauce pan. Heat just to a boil. Whisk over the egg yolks. Strain into bowl. Pour the custard into a heat resistant ramekin and sprinkle the berries on top. When removed from oven, place in the refrigerator until ready to serve. Bake 300° for 1 hour.