In a medium bowl, stir egg yolks and sugar just until blended. Gradually stir
in cream. Strain through a fine mesh sieve into a bowl, or large measuring cup.
Stir in 1/4 to 1/2 tsp vanilla extract. Place in the bottom of six 6-ounce ramekins
4 to 5 fresh raspberries, or 2 teaspoons raspberry jam. Fill the ramekins and place
in a water bath.
Set the pan in the oven, and set oven temperature at 250 degrees
F. Bake until the custard is still slightly quivery in the center, 1 to 1 1/2 hours.
Remove ramekins from water; let cool to room temperature. Cover with plastic
wrap and refrigerate for 8 hours to two days. Blot any excess moisture off the top
Caramel Glaze: Place a bowl filled with cold water near the stove. Put sugar
into a small, heavy saucepan. Drizzle the water over the top.
Over medium heat, without stirring, swirl the pan until a clear syrup forms.
The syrup needs to clarify before it boils, so keep a close eye on it. Once it does,
increase the heat to high, and bring the syrup to a rolling boil over high heat,
cover the pan tightly and let boil two minutes. Uncover and cook until the syrup
begins to darken. Swirl the pan until the syrup is amber. Dip the bottom of the
pan in cold water to stop cooking, and spoon a tablespoon of caramel over the custards,
tilting to cover. If the caramel stats getting too dark, dip again in cold water.
If it starts getting thick before you are done, reheat over low heat.
Refrigerate about one hour or more - up to 8 hours.
Dust with granulated sugar, and place about four inches under a broiler just
until the sugar caramelizes.
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