Lemon Raspberry Crème Brûleé

Ingredients

2 cups heavy cream

1/3 cup granulated sugar, divided, plus extra for the top

1/8 teaspoon salt

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

5 large egg yolks, room temperature

1/4 cup raspberry preserves

Fresh raspberries

Fresh mint leaves

Directions

Preheat oven to 325°F. Bring a kettle or pot of water to a boil, then reduce heat to low to keep the water hot.

Heat the cream, half the sugar, salt and lemon zest in a saucepan set over medium heat. Stir until the sugar is dissolved, and then bring mixture just to a simmer. Immediately remove saucepan from the heat. Whisk in the vanilla. Set saucepan aside to cool slightly.

In a medium bowl, whisk together the egg yolks and remaining sugar. Slowly drizzle 1/4 cup of the cream mixture into the egg yolks to temper them, whisking briskly while drizzling so the eggs do not scramble. Slowly add remaining cream to yolks, 1/4 cup at a time, whisking constantly, until smooth. Strain mixture through a very fine sieve into a cold bowl or pitcher.

Spread 1 tablespoon of raspberry jam in the bottom of each cocotte. Divide the egg mixture carefully between the 4 cocottes. Set the dishes in a deep baking pan. Carefully pour the hot water into the pan until it comes 3/4 the way up the sides of the cocottes.

Place pan in preheated oven and bake until custard is set, about 45 minutes. Remove from the oven and allow to cool for 30 minutes on a wire rack. Then place the cocottes in the fridge to set for at least 4 hours, or overnight.

Just before serving, preheat broiler or use a kitchen torch. Evenly sprinkle a thin layer of granulated sugar on top of the chilled custard. Torch or broil until sugar is golden-brown and caramelized, watching carefully so the sugar doesn't burn. Serve immediately garnished with fresh raspberries and mint.