Iced Raspberry & Basil Brûlées Recipe

In a blender, combine raspberries and basil leaves. Blend until smooth.

In a saucepan, heat the heavy cream over medium heat until simmering. Remove from heat.

In a mixing bowl, whisk together egg yolks and granulated sugar until well combined.

Slowly pour the warm cream into the egg mixture, whisking continuously.

Stir in the raspberry and basil puree, along with the vanilla extract.

Pour the mixture into four ramekins or small oven-safe dishes.

Place the ramekins in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.

Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 3 hours, or until chilled.

Just before serving, sprinkle a thin layer of brown sugar over the top of each brûlée.

Use a kitchen torch to caramelize the sugar until it forms a crispy and golden topping.

Serve immediately and enjoy!