Raspberry Creme Brulee with Fresh Berries

Instructions:

1. Simmer the 1 cup (125g) fresh raspberries, 2 tablespoons (25g) of granulated sugar, and 1 tsp (5ml) lemon juice in a small saucepan over medium heat, stirring occasionally until the berries break down into a thick syrup. Press the mixture through a fine-mesh strainer to remove seeds, leaving only a smooth puree, and set aside to cool slightly.
2. Preheat the oven to 300°F (150°C).
3. In a medium pot, heat the 2 cups (480ml) heavy cream and 1/4 tsp (1.5g) salt until it just begins to simmer, ensuring it does not reach a boil.
4. While the cream is heating, whisk the 5 large egg yolks and 1/2 cup (100g) of granulated sugar in a bowl until the mixture is pale and thick.
5. Slowly drizzle the hot cream into the egg mixture, whisking constantly to temper the eggs.
6. Stir in the 1 tsp (5ml) vanilla extract and the cooled raspberry puree until the custard is a uniform pastel pink.
7. Divide the custard mixture evenly among 6 ramekins.
8. Place the ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the dishes. Bake for 45 to 60 minutes until the edges are set but the centers still have a slight, uniform jiggle; an instant-read thermometer inserted into the centre should read 160°F (71°C).
9. Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours.
10. Just before serving, sprinkle a thin, even layer of the 6 tbsp (75g) superfine sugar divided among the ramekins. Use a kitchen torch to melt the sugar, moving in circular motions until the sugar bubbles and turns a deep golden brown brown.