Lemon Crème Brûlée with Fresh Berries

Ingredients

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