Honey Crème Brûlée with Raspberries

2 cups milk
3/4 cup nonfat dry milk
2 tbsp. sugar
2 tbsp. honey
5 large egg yolks
Dash of salt
3 tbsp. sugar
24 fresh raspberries

Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat
to 180° or until tiny bubbles form around the edge (do not boil), stirring
occasionally. Remove from heat.

Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually
add hot milk mixture to egg mixture, stirring constantly with a whisk.
Divide the milk mixture evenly among 4 shallow custard dishes. Place dishes
in a 13 x 9 glass baking pan; add hot water to pan to a depth of 1”. Bake
at 300° for 1 hour or until center barely moves when dish is touched.
Remove dishes from pan; cool completely on a wire rack. Cover and chill at
least 4 hours or overnight.

Sift 3 tbsp. sugar evenly over custards. Holding a kitchen blow torch about 2”
from top of each custard, heat sugar, moving torch back and forth, until
sugar is completely melted and caramelized (about 1 minute). Top evenly
with raspberries. Serve immediately.

4 servings