LEMON CREME BRULEE WITH FRESH BERRIES

By gaster16

Ingredients

• 3 cups whipping cream
• 5 teaspoons grated lemon peel
• 3/4 cup sugar
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 8 teaspoons golden brown sugar
• 2-1/2 pint containers fresh raspberries
• 1/4 cup Chambord (black raspberry liqueur or creme de cassis (black-currant liqueur)

Preparation

Step 1

Preheat oven to 325 degrees. Arrange 8 3/4 cup custard cups or ramekins in 13x9x2” metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custard until just set in center about 55 minutes. Remove custards from water bath, chill uncovered until firm, at least 3 hours. Sprinkle tops with brown sugar and burn until brown.