The short thread on creme brulee had me searching through my recipe archives for a raspberry creme brulee I got many many years ago. It just might change the minds of the people who claim to detest the stuff.
First make a sauce of 1 bottle Cabernet Sauvignon combined in a saucepan with a 12 oz.package of frozen red raspberries 1 C. sugar and 1/2 -3/4 tsp. freshly ground black pepper. Bring to a boil and reduce to 2 cups. Strain through a sieve pressing down on the solids and then discard the seeds. Cool.
Thinly slice 3 Tbs. of crystalized ginger. Divide the ginger slices among 4 - 3/4 C. ramekins. Add 2 Tbs. of the raspberry sauce to each ramekin and freeze.
Meanwhile combine 4 lg.egg yolks with 3 1/2 Tbs. sugar beat until the yolks are pale and the sugar is totally incorporated. Slowly beat in 2 C. heavy cream and 1 1/4 tsp. pure vanilla extract, then divide among the 4 ramekins.
Place the ramekins in a small baking dish and add enough hot water to come half way up the side of the ramekins. Bake at 350 F. for about 50 minutes or until set and the tops are golden. Chill 3 hours or up to 24.
When ready to serve dust the top of each ramekin with about 1/2 Tbs. sugar, superfine if you have it is great. Place them in a shallow pan and surround with water adn ice cubes. Run under your broiler and cook until sugar caramelizes and serve right away. Or use your torch to caramelize the sugar.
The wine, raspberry, black pepper being scooped up from the bottom of the dish is a wonderful flavor combination along with the vanilla custard and crunchy sugar.