Peach Creme Brulee

3  cups  heavy cream
6  egg yolks
6  Tbs  sugar
Dash of salt
1  tsp  vanilla
3/4  cup  brown sugar
Raspberry jam
10 - 12  canned peach halves, well drained

Heat cream on top of double boiler (water in the lower pan). Beat yolks, sugar, and salt until light and fluffy. Add warm cream gradually, to the egg mixture. Pour back into the top of the double boiler. Cook, stirring constantly, until custard coats the back of a wooden spoon. (The water in the lower pan should not be boiling, just simmering). Add vanilla. Cool.

Arrange a peach half in each brulee dish, pit side up. Spoon 1 tsp raspberry jam into center od peach. Pour cooled custard into each brulee dish. Chill overnight.

Cover custard with sifted brown sugar, about 1/4-inch thick. Broil 6 to 9 inches away from heat, until the sugar melts and is bubbly. Be careful not to burn. Chill until ready to serve.