Crème Brûlée

Preheat oven to 325 degrees.

Whip together the 1/2 cup of sugar with the egg yolks and vanilla/almond extract until well blended and paled. Scald the cream (about 190 degrees or just slightly simmering) and very slowly pour into, while whisking, the egg yolk mixture.

Place 4 (7 oz) ramekins into chrome wire ramekin rack. Skim off any excess foam from custard mixture and pour into ramekins until about 3/4 full.

Set the ramekin rack inside the non-stick baking pan. Carefully pour water into the baking pan until it reaches about 1/2 the way up the ramekins. Place into oven, on the middle or lower rack, for about 20-25 minutes until set (no longer liquidy). Chill for 30 minutes.

Sprinkle the chilled brûlée with the sugar to coat the top of the custards. Using the kitchen torch, caramelize sugar by moving the flame continuously over the surface in a slow, circular motion. Serve garnished with fresh raspberries.