White Chocolate-Raspberry Creme Brulee Recipe

Place the oven rack in the middle position and preheat the oven to 325 degrees F. Lightly butter or spray the ramekins.

In a medium saucepan over low heat or in the top of a double boiler, heat the cream, 1/2 cup of the sugar, the honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes. Do not boil.

In a large bowl, whisk the egg yolks until slightly thick­ ened. Slowly add the warm cream mixture, whisking con­ stantly.

Set ramekins in a large baking pan lined with a dish towel. Place several berries and a dash of the Chambord into each ramekin. Ladle the cream mixture into the ramekins. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake, uncovered, for 35 minutes.

Carefully remove the baking pan from the oven. The custards may appear a little loose, but they will firm up after chilling. Using a dish towel, carefully remove the ramekins from the water bath and cool to room tempera­ture on a baking rack. Cover the ramekins with plastic wrap and refrigerate until chilled for at least 2 hours, or even overnight.

When ready to serve, place the oven rack in the sec­ ond-highest position and preheat the broiler. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.

Sprinkle each one evenly with 2 teaspoons of the remain­ ing sugar. Set the ramekins on a baking sheet and slide it under the broiler.

Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 or 3 minutes, depending on the intensity of heat. Alternatively, brown the tops with a torch for about 1 to 2 minutes. Serve immediately, or hold for up to 1 hour.

Garnish each ramekin with whipped cream, a few fresh raspberries, and a sprig of mint if desired.