Honey Crème Brûlée with Raspberries

Directions

Preheat oven to 300°.

Combine first 4 ingredients in a large saucepan.

Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally.

Remove from heat.

Combine egg yolks and salt in a medium bowl; stir well with a whisk.

add hot milk mixture to egg mixture, stirring constantly with a whisk.

Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes.

Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 300° for 1 hour or until center barely moves when dish is touched.

Remove dishes from pan; cool completely on a wire rack.

Cover and chill at least 4 hours or overnight.

Sift 3 tablespoons sugar evenly over custards.

Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute).

Top evenly with raspberries.

Serve immediately.