Directions:

Combine egg yolks and 1/2 cup sugar in the top 1/2 of the double boiler over very hot water. Whisk (or beat with a hand mixer) until lemon-colored and the consistency of mousse. Remove from heat and set aside.

Place cream and vanilla bean in a heavy saucepan over medium heat. Bring to a boil and immediately remove from heat. Strain through a fine sieve. Slowly pour into egg yolks, whisking rapidly as you pour.

Return double boiler to heat and cook, stirring constantly, for about 10 minutes or until mixture is quite thick. Remove top 1/2 of double boiler and place in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.

Spread a single layer of fresh raspberries over the bottom of six baked Puff Pastry shells. Pour cooled creme over raspberries to top of shells. Refrigerate for at least 3 hours (or up to 8 hours).

When chilled, sprinkle 2 tablespoons sugar over each filled shell and place about 6 inches away from broiler flame for about 3 minutes or until sugar caramelizes. Do not overcook or creme will melt!

Immediately remove from heat.

Pour Raspberry Coulis over the bottom of each of 6 dessert plates. Place a creme brulee in the center and serve immediately.

Raspberry Coulis

• 1 (10-ounce) box frozen
• 1 raspberries, defrosted
• 1/2 cup sugar or to taste
• 1 water (enough to partially
• 1 cover raspberries)
• 1 lemon juice to taste

In a saucepan combine all ingredients. Bring to a boil making sure that the sugar is completely dissolved.

Remove from heat. Strain coulis through a fine sieve.

Refrigerate for up to a week.