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Raspberry Creme Brulee

Ingredients: 2 Ounce(s) raspberry preserves 1/2 white chocolate chips 160/409 Pound(s) sugar 1/2 Quart(s) heavy cream 5 yolks of egg 1/2 fresh raspberries Directions: Preheat oven to 350 degrees. Heat the cream in a saucepan, remove just before it boils. In a mixing bowl, combine yolks and sugar with a whisk. Spoon 1 T raspberry jam into the bottom of each ramekin. Add the white chocolate chips and hot cream to the yolk mixture and stir well. Divide mixture into 4 ramekins and place in a baking pan. Fill the baking pan with water about half way up to the sides. Bake for 25-30 minutes until the mixture sets. Remove the ramekins and chill. Before serving, sprinkle the top of each ramekin with sugar and caramelize with a kitchen torch. Garnish with fresh raspberries.
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