RED RASPBERRY CREME BRULEE

Red Raspberry Creme Brulee image

A "berry" enticing twist on traditional creme brulee, my rich, creamy dessert makes the perfect ending to a romantic meal or special occasion. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 5

Ingredients

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

Steps:

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., 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., 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., If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately., 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.

Nutrition Facts : Calories 428 calories, Fat 26g fat (15g saturated fat), Cholesterol 286mg cholesterol, Sodium 71mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.