Check your local farmers' market to find honey produced in your area (it will add pleasantly complex flavor). If you don't have shallow dishes for the crème brûlée, use six-ounce ramekins instead.
Cooking Light JUNE 2005
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. Gradually 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.
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