Red Raspberry Creme Brulee

1. 1

   Preheat oven to 325u00b0. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.

2. 2

   In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly.

3. 3

   Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours.

4. 4

   If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.

5. 5

   If broiling the custards, place ramekins on a

6. 6

   ; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.

* Per serving · 4 servings · Values may vary.