6 T. raspberry jam
1 pint fresh raspberries
6 large egg yolks
1/2 cup sugar
1 tsp. vanilla extract or 1/8 tsp. vanilla beans
1 1/2 cups heavy cream
6 T. sugar
Place 1 tabelspoon jam on bottom of each of six 6 oz. ramekins. Divide the raspberries among the ramekins (about 6 per).
In a bowl, beat egg yolks and sugar until well blended. Add vanilla and cream and beat until blended. Pour into the ramekins. Place ramekins in a baking pan large enough to hold all the ramekins. Fill the pan half way up the sides or the ramekins with warm water (a “bain marie”). Bake at 325 degrees for 35-40 minutes or until lightly golden and center is set. Remove from oven; cool the custards in the water for 1 hour. Take the ramekins out of the water and refrigerate overnight, covered lightly with plastic wrap. An hour or two before ready to serve, sprinkle tops lightly with sugar; broil until golden or use a kitchen blow torch to melt sugar. Refrigerate again for 1 hour to harden the sugar. Serves 6/.