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Creme Brulee

This recipe honors a timeless classic, a luxurious custard with a burnt-sugar crust.

1 quart heavy cream 1/2 cup sugar 10 large egg yolks Another 1/2 cup sugar 2 teaspoons vanilla extract 1/2 cup sugar-in-the-raw

For the garniture: 8 fresh raspberries*

Preheat the oven to 350 degrees.

Combine the heavy cream (don't even think about not using heavy cream -- it's important) and 1/2 cup sugar, and scald over high heat without stirring. Meanwhile, combine the egg yolks, remaining 1/2 cup sugar, and vanilla, and whisk until smooth. Add half the hot cream to the egg yolks, whisk until smooth, then add the remaining hot cream. Transfer the custard to a pitcher and stream into eight 4-ounce ramekins.

Set the ramekins in a half-sheet pan, add water to half the depth of the ramekins, and bake for 30 to 40 minutes, or until the custard is set. Remove from the oven, remove the ramekins from the water bath, and chill at least two hours. Then sprinkle the custards with the sugar-in-the-raw (we purchased this at Jewel or Dominick’s*, and it makes quite a difference) and burn with a propane torch or under a broiler until the sugar is melted and well-caramelized, about five to ten minutes total. (We did this under the broiler and it worked fine, but watch carefully and rotate the custard so they caramelize equally.) Cool in fridge.

To serve: Arrange the ramekins on eight dessert plates, and garnish each with a fresh raspberry.

• Misquoted's notes: First of all, I personally vote for LOTS of raspberries, to eat with each bite. Second, Jewel (also knows as "Da Jewels") and Dominick's are major Chicago-area grocery stores.