2 directions: 'Preheat the oven to 375F and place rack in center of oven. Put 12
3 custard cups into a larger pan that can hold a water bath.
6 In a saucepan scald the cream with the vanilla bean. Let it cool.
9 Combine the eggs with the sugar and strain the milk mixture into the egg mixture.
12 Place the berries into each serving cup. Pour the custard mixture through a strainer
13 on top of berries. Fill pan with hot water to ½”. Bake in oven for 30-40 min.
14 or until knife inserted in center comes out clean. Cool.
17 Place about 2 T. turbinado sugar evenly onto top of each custard. Place under
18 a broiler or use a torch to caramelize—watch carefully as it burns easily!'
33 name: heavy whipping cream
40 name: vanilla bean, split and scraped
54 name: granulated sugar
61 name: raspberries, washed and dried
71 name: Fresh Raspberry Crème Brulee