Red Raspberry Creme Brulee!!!!!!

WHAT? This sounds amazingly YUMOLA to me:
(makes 6 servings)

1 can (21 oz.) raspberry pie filling
1&1/2 cups heavy whipping cream
6 egg yolks
6 T. sugar
1/4 cup Sugar in the Raw*
Mint sprigs*
Fresh raspberries*

Coat six 6 oz. ramekins or custard cups with cooking spray. Spoon a scant 3 T. pie filling into the bottom of each ramekin; set aside. In a small saucepan, heat cream on med. low until bubles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture to tempor. Return all to the pan, stirring constantly. Pour into prepared ramekins. Place in a baking pan; add 1" of boiling water to pan. Bake, uncovered at 325 for 30-35 mins. or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 mins. Spoon remaining pie filling over tops. Let cool until til is just warm. If using a creme brulee toarch, spinkle custards with Sugar in the Raw. Heat sugar with the torch until caramelized (you can also do this under the broiler - watch carefully!)Serve immediately garnished with a mint sprig, and a raspberry.

"Passion might light the fire, but patience keeps it burning". Rejoice in this glorious day that God has given YOU. Make the MOST of it, and have FUN!!

Love,

MM