Ingredients
30 pieces Rasberries
2 1/2 cups Heavy Cream
8 pieces Egg Yokes
1/3 cup Sugar
12 teaspoons Sugar for topping
1 pinch Salt
1 teaspoon Vanilla Extract
1/2 handful Mint Leaves for garnish
Preparation
Place 5 Rasberries (or other berries) in each dish.
Bring the Cream to a boil, and then simmer.
In a large mixing bowl, wisk the egg yokes, sugar, and salt until well-blended.
Slowly wisk in the hot cream, and add the vanilla extract.
Divide the mix into the brulee dishes
Preheat the oven to 300 degrees.
Carefully place the dishes in a baking pan, and then add hot water to the baking pan to about halfway up the sides of the brulee dishes.
bake 35-40 minutes and then allow to cool. Refrigerate the dishes overnight.
When ready to serve, sprinkle with white sugar and use a butane torch to scorch the tops.
Garnish with Mint leaves and fruit (berries, kiwis, whatever)
