Raspberry Creme Brulee
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.
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