Title: Creme brulee with raspberries
 Categories: 
      Yield: 4 Servings
 
      6    Extra large egg yolks
  1 1/4 c  Sugar
      3 c  Heavy cream
      1    Vanilla bean, split
      1 c  Raspberries
      6    Puff Pastry shells
           (available in most frozen
           Food departments)
           Raspberry Coulis , recipe
           Follows
 
  Combine egg yolks and 1/2 cup sugar in the top 1/2 of the 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 1/2 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 creme over raspberries to top
  of shells. Refrigerate for at least 3 hours (or up to 8 hours). When
  chilled, sprinkle 2 tablespoons sugar over each filled shell and
  place about 6 inches away from broiler flame for about 3 minutes or
  until sugar caramelizes. Do not overcook or creme will melt!
  
  Immediately remove from heat. Pour Raspberry Coulis over the bottom
  of each of 6 dessert plates. Place a creme brulee in the center and
  serve immediately.
  
  Yield: 6 servings