Red Raspberry Creme Brulee 

TOTAL TIME: Prep: 30 min. Bake: 30 min. + chilling

MAKES: 6 servings

Ingredients

• 1 can (21 ounces) raspberry pie filling
• 1-1/2 cups heavy whipping cream
• 6 egg yolks
• 6 tablespoons sugar
• 1/4 cup coarse sugar

Directions

1. Preheat oven to 325°. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.
2. In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly.
3. Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm. Yield: 6 servings.