Jam and Raspberry-covered cups ready for custard

This afternoon I taught a cooking class for 25 fifteen-year-old young ladies who belong to NCL, National Charity League. NCL is a wonderful organization that my daughter, Marissa, and I belonged to when she was in high school. It brings mothers and daughters together in philanthropic and cultural activities. For dessert, I made a super-quick and amazingly easy version of crème brûlée.  Since I made more than 30 servings, the photos are not exactly consistent – different ramekin shapes and different baking pans are pictured, so please overlook that.
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