White Chocolate-Raspberry Chambord Crème Brulee Recipe

Directions:

1. Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
2. In a saucepan over low heat, heat the cream, 1/2 cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
3. In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
4. Set the ramekins in a large baking pan lined with a dish towel.
5. Place several berries and a dash of chambord into each ramekin.
6. Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
7. Bake, uncovered, for 35 minutes.
8. Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
9. Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
10. Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
11. When ready to serve, position oven rack in the second-highest position and preheat the broiler.
12. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
13. Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
14. Set the ramekins on a baking sheet and slide it under the broiler.
15. Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
16. Alternatively, you may brown the tops with a torch for about 1-2 minutes.
17. Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.