3 cups Half & Half or Heavy Cream
2 oz Chambord
1/2 cup Sugar
2 Egg Yolks
1 tsp Vanilla Extract
Confectioners sugar for dusting
Creme Brulee: Pre-heat oven to 300F. Heat half & half in heavy sauce pan over medium-low heat just to the boiling point. Mix sugar, eggs & egg whites together in large bowl until light & frothy. Slowly whisk hot half & half into egg mixture; strain the mixture back into sauce pan. Using a wooden spoon, stir the mixture over low heat until it just coats the wooden spoon. Add the Chambord & vanilla extract.
Divide mixture equally into ramekins & place ramekins in a baking dish. Fill baking dish with water 2/3 of the way up sides of ramekins. Place dish in oven & bake until skewer inserted in the center comes out clean, approximately 35 to 40 minutes. Remove ramekins from water bath & allow to cool slightly. Then cover & refrigerate until chilled, approximately 2 hours.
Presentation: Pre-heat broiler. Sift a layer of confectioners sugar over top of Creme Brulee & place under broiler until sugar caramelizes, 2 to 4 minutes. Serve immediately. Garnish with fresh rasberry & mint leaf.