1 cup heavy whipping cream
3 oz. good-quality white chocolate, finely chopped
5 lg. egg yolks
1/4 cup raspberry puree
1/2 tsp. vanilla extract
2 Tbsp. granulated sugar
Preheat oven to 325° F.
In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.
In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.
Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight.
Remove the crème brûlée from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.