Classic Crème Brûlée with Raspberry Coulis

Preheat oven to 325°F (160°C). Place four 4-ounce ramekins in a baking dish.

In a medium saucepan, combine heavy cream and 1/4 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in vanilla extract.

In a separate bowl, whisk egg yolks until light yellow. Gradually temper the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids.

Divide the custard evenly among the ramekins. Carefully pour hot water into the baking dish around the ramekins, reaching about halfway up their sides. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly.

Remove ramekins from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

For the raspberry coulis, combine fresh raspberries and powdered sugar in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the raspberries break down and form a sauce. Press the coulis through a fine-mesh sieve to remove seeds, if desired. Let cool.

Just before serving, sprinkle the remaining 1/4 cup of granulated sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a deep amber, crisp crust. Serve immediately with a drizzle of raspberry coulis.