Instructions: Divide raspberries between 6 - 1/2 cup individual serving dishes, set aside. Combine next 5 ingredients in a pan, bring to boil over medium heat stirring constantly. Remove from heat, stir in yolks. Spoon mixture evenly over raspberries, cover and refrigerate until cold. Sift brown sugar over brulee, place under hot grill until sugar is melted.

Refrigerate 15 minutes before serving.

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