High Altitude Creme Brulee - cooking recipe

Ingredients

2 cups heavy cream
1 vanilla bean, split
1/2 cup sugar, divided, plus
4 teaspoons sugar
6 egg yolks
1/4 cup raspberries, pureed (optional)

Preparation

Puree about 1/4 C raspberries and strain.
Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
Bring cream and 1/4 C sugar to a gentle boil.
Temper cream into egg and whisk for about 2 minutes.
Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
Place in baking dish and fill with water halfway up custard cups.
Bake at 325\u00b0F for about 30-45 minutes, until set but still jiggly in the middle.
Let cool for about 20 minutes.
Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
Sprinkle 1 tsp sugar over each and caramelize with torch.