Desserts 1/2 pt. raspberries 2 1/2 c. whipping cream 3/4 c. sugar (5 1/4 oz.) 1/4 c. firmly packed light brown sugar (2 oz.) 1 1/4 tsp. freshly grated nutmeg 5 egg yolks 3 tbsp. brandy 1 tbsp. vanilla Position rack in center of oven and preheated 300 degrees. Butter shallow 6 cup round baking dish. Set aside. Bring cream just to boil in heavy medium saucepan. Reduce heat; keep hot. Steel knife: Blend 1/4 cup sugar, brown sugar and 1 teaspoon nutmeg 30 seconds. Transfer to airtight plastic bag and reserve. Combine remaining 1/2 cup sugar, yolks, brandy, vanilla and remaining 1/4 teaspoon nutmeg in work bowl and blend until fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Pour 1 cup hot whipping cream through feed tube and mix 5 seconds. Transfer mixture to medium bowl. Stir in remaining 1 1/2 cups hot cream. Pour into prepared baking dish. Set in shallow baking pan. Transfer to oven. Pour enough boiling water into baking pan to come halfway up sides of dish. Bake until custard is just set around edges, about 1 hour (custard will be soft in center). Remove dish from water bath. Cool to room temperature. Cover and refrigerate at least 6 hours. Preheat broiler. Sprinkle reserved sugar mixture evenly over top of custard, pressing gently into place. Broil 8 inches from heat source until sugar melts and begins to caramelize 4 to 5 minutes, rotating dish as necessary and watching carefully to avoid burning. Cover and refrigerate at least 2 and up to 6 hours before serving. Serves 4