Raspberry Basil Creme Brulee

Preparation Steps

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together the heavy cream, granulated sugar, and whole milk. Heat over medium heat until the sugar dissolves.
3. In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
4. Stir in the fresh raspberries and basil leaves. Let it steep for 10 minutes, then strain the mixture through a fine-mesh sieve into a clean bowl.
5. Pour the mixture into 4 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
8. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.