Lemon Crème Brûlée with Fresh Berries

Lemon Crème Brûlée with Fresh Berries
Photo by Tina Rupp

Ingredients

  • ¼ cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)
  • 6 large egg yolks
  • 2 1/2-pint containers fresh raspberries
  • 5 teaspoons grated lemon peel
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 8 teaspoons golden brown sugar
    • 3 cups whipping cream

Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch 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...

View full recipe at Epicurious

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