Raspberry Lime Creme Brulee

This was a great combination of flavours!  I am a big fan of Creme Brulee.

1 cup frozen raspberries
2 tbsp each water and granulated sugar
1 tbsp corn starch

CUSTARD
1 1/2 cups whipping cream
1 cup 10% Half and Half Cream
4 egg yolks
1 egg
3/4 cup granulated sugar
1 1/2 tsp finely grated lime zest
1 tsp vanilla extract
Additional granulated sugar for brulee

1. Preheat oven to 325F.  Stir raspberries with water sugar and cornstarch in a small saucepan set over medium heat.  Cook, stirring until thickened.  Divide berry mixture among six 6-oz ramekins; arrange in a deep baking dish or roasting pan.  Let stand until set.
2. Custard:  Meanwhile, heat whipping and half and half cream together in a heavy saucepan set over medium-low heat until steaming.  Whisk egg yolks and whole egg with sugar.  Gradually whisk in creams until well combined.  Strain into a measure or pitcher; gently stir in lime zest and vanilla.
3. Divide custard among prepared ramekins.  Carefully pour enough boiling water into baking pan to reach halfway up sides of ramekins.  Bake for 40 minutes or until custard is slightly jiggly in centre.  Cool to room temperature in pan; chill completely before serving (or up to 2 days).
4. Sprinkle 2 tsp sugar evenly over each custard.  Use a brulee torch, moving back and forth over the sugar until evenly melted and amber coloured.  Or, broil on the top rack for 3 to 4 minutes or until the sugar is golden.  Let stand at room temperature for 30 to 60 minutes before serving.

Makes 6 servings