CRÈME BRÛLÉE WITH RASPBERRY SAUCE 2 packages (1o ounces each) frozen puff pastry shells, thawed 3 large egg yolks 1/2 cup granulated sugar 1 1/2 cups whipping (heavy) cream 1 vanilla bean, split lengthwise in half 1 cup raspberries Raspberry Sauce (recipe follows) 1/3 cup packed brown sugar Bake pastry shells as directed on package; cool.

Beat egg yolks in medium bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in granulated sugar; set aside.

Heat whipping cream and vanilla bean in 2-quart saucepan over medium heat just until hot. Strain through a fine sieve to remove vanilla bean. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil). Cover and refrigerate at least 3 hours.

Place raspberries on bottom of each pastry shell. Spoon custard over raspberries to tops of shells. Refrigerate at least 2 hours but no longer than 24 hours. Custard must be completely chilled before broiling with brown sugar so it does not overheat. Make Raspberry Sauce.

Set oven control to broil. Sprinkle a generous teaspoon of brown sugar over custard in each pastry shell. Place on cookie sheet. Broil with tops about 5 inches from heat 2 to 4 minutes or until sugar just begins to melt. Watch carefully so tops of pastry shells do not burn. Immediately remove from oven.
Pour sauce onto 12 dessert plates. Top with Crème Brûlée. Serve immediately. Store covered in refrigerator.

12 servings.

RASPBERRY SAUCE

1/2 cup granulated sugar
1/2 cup water
2 cups raspberries

Mix sugar and water in heavy 1-quart saucepan over high heat. Heat to boiling, stirring constantly. Boil about 1 minute, stirring frequently, until sugar is dissolved. Remove from heat; cool. Place raspberries in blender or food processor. Cover and blend until smooth. Strain through a fine sieve to remove seeds. Stir sugar syrup into raspberry puree until well blended.

DO-AHEAD: Make this spectacular dessert the day before your special dinner party. Prepare the Crème Brûlée through the fourth step; refrigeraate up to 24 hours. Make the Raspberry Sauce, as well. All you'll need to do at the last minute is broil the brown sugar topping, pool the Raspberry Sauce on each plate and top with the Crème Brûlée.

1 Serving: Calories: 650 (Cal. from fat: 395), Fat: 44g (Saturated: 18g), Cholesterol: 190mg, Sodium: 220mg, Carbohydrate: 58g, Protein: 8g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]