Lemon Crème Brûlée with Fresh Berries

Ingredients

• 0.3 cup raspberry liqueur (black-raspberry liqueur) (black-currant liqueur)
• 6 large egg yolk 
• 8 teaspoons brown sugar 
• 5 teaspoons lemon zest grated
• 1 pint raspberries fresh
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 
• 3 cups whipping cream 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• ramekin
• baking pan
• broiler

Directions

1. Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan.
2. Combine cream and lemon peel in heavy small saucepan and bring to simmer.
3. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt.
4. Let stand 10 minutes. Strain custard, then divide among cups.
5. Pour enough hot water into baking pan to come halfway up sides of cups.
6. Bake custards until just set in center, about 55 minutes.
7. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
8. Preheat broiler.
9. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
10. Combine raspberries and liqueur in bowl.
11. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.