Here are two recipes for Creme Brulee that are elegant and easy to make - you can make these the day before.

VANILLA CRÈME BRÛLÉE WITH RASPBERRIES

6 tablespoons raspberry jam
2 1/2-pint baskets fresh raspberries
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
12 teaspoons (packed) golden brown sugar

Preheat oven to 325F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool
custards in water 30 minutes. Remove from water; chill overnight.

Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

Makes 6 servings.
Bon Appétit
September 1999

CREME BRULEE A L'ORANGE

Begin preparing the custards a day ahead so that they can chill overnight.

6 large egg yolks
1/2 cup plus 6 teaspoons sugar
1 1/3 cups whipping cream
2/3 cup whole milk
2 1/2 teaspoons grated orange peel
1 1/2 tablespoons Grand Marnier or other orange liqueur

Preheat oven to 325F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.

Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.

Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)

Serves 6.
Bon Appétit
July 1999
R.S.V.P.
The Pines Resort; Digby, Canada