1/3 cup seedless raspberry jam

1 tblsp. Field Stone Raspberry Dessert Wine

1 ½ cups whipping cream

4 white chocolate baking squares (1 oz each), chopped

4 large egg yoks

2 tblsp. granulated sugar

1 tblsp. Field Stone Raspberry Dessert Wine

1/4 cup sugar

Fresh raspberries

Place 4 greased 6 oz (175 ml) ramekins in a 9 x 9 inch baking pan.  Whisk jam and first amount of wine in small bowl until smooth.  Spoon into ramekins.  Chill for about 30 minutes until firm.

Heat whipping cream in small saucepan on medium until bubbles form around edge of pan.  Remove from heat.  Add chocolate and stir until melted.

Whisk next 3 ingredients.  Slowly add to chocolate mixture, whisking constantly.  Pour into ramekins.  Pour boiling water into pan until water comes halfway up sides of ramekins.  Bake at 300 degrees for about 50 minutes until center is almost set.  Remove ramekins to wire rack to cool.  Chill, covered, for at least 6 hours or overnight.

Sprinkle 1 tblsp. of second amount of sugar over ramekins.  Broil on top rack of oven for 5 minutes until sugar is browned and bubbling.  Let stand for 5 minutes.  Garnish with raspberries.