I Love You Berry Much Creme Brulee

Have I mentioned before how much I love rummaging, Truffle Pig style, thru the bins at the resale and antique stores that dot my neighborhood?  Every now and then I scout (er, snout?) out a dusty pair of Italian riding boots or an old printer drawer richly patina'd from a hundred inky hands.  Now that I am a food blogger (hurrah!) I'm more apt to linger in the housewares areas, too.  This is where I recently found this humble little heart ramekin.  Similar ones are available all over the place, of course, and I think everyone should have one.  Even if it isn't 60 cents (like mine, I gloat, I know).

It's obvious what needed to go into my little heart was a creme brulee.  Though I'm not a terribly prolific baker, for some reason I've made more creme brulee than anyone I know.  My guess for why I have continually made it is that it turned out very well on my first attempt, therefore giving me encouragement and a somewhat false sense that the Creme Brulee Gods smile on me with approval.  With the glow of confidence, I blossom, and have turned out generations of perfectly creamy custards with the quintessential "Amelie" burnt sugar tops.

I use a recipe adapted from Joy of Cooking, which is one of the only cookbooks I own.  I add orange blossom water to brighten it and make it my own.  I decided for the occassion of the ramekin find I'd also play with a raspberry glaze.  It's easy, consistent and I tend to agree with Irma when she says it's "the most sumptuous we have ever tasted".

Recipe: Raspberry Glazed Creme Brulee (adapted from the Joy of Cooking)

What you need to get...

For the "creme"
2  cups heavy cream
3 large eggs
1/2 teaspoon vanilla
3/4 teaspoon orange blossom water (optional, but nice)
1/2 cup sugar

For the raspberry glaze
1 cup fresh or frozen raspberries
1/4 cup sugar plus enough to sprinkle over tops
The juice of 1/2 a lemon
Water to cover

What to do with it all...

1. Heat cream until barely simmering, then remove from heat
2. In a medium bowl, combine eggs and sugar, stir until just blended
3. Pour in cream gradually in a steady stream while stirring the mixture
4. Strain mixture thru a fine mesh sieve into a bowl with a pouring spout to remove some of the viscous whites
5. Prepare a large pan with a shallow water bath and set 4 - 6 (count) eight ounce ramekins in it
6. Divide cream mixture between the ramekins and place in oven
7. Turn oven to 250 degrees farenheight and bake 1 - 1/2 hours or until custard is still a little quivery but set
8. Remove and cool, then wrap and refridgerate for at least 8 hours
9. During this time, prepare raspberry sauce by combining all ingredients except "sprinkling sugar) in a medium sauce pan and bring to a boil
10. Cook on medium heat until water has taken on the color of the raspberries (about 5 minutes)
11. Cool slightly and blend with immersion blender or food processor until smooth
12. Set aside or store until custard is set
13. Remove custard from refrigerator and spoon a thin, even layer of berry sauce on each
14. Generously sprinkle an even layer of sugar on top of the berry sauce layer
15. Fire up a hand torch, or your broiler and burn your sugar layer evenly until melted
16. Allow to cool and turn smooth and glassy
17. Serve!