Raspberry Crème Brulee

1. 1

   Gently toss berries with 1/4 cup sugar and liqueur in bowl. Divide berries among six 3/4-cup ramekins or custard cups. Whisk egg yolks and remaining 1/2 cup of sugar in heavy medium saucepan until pale and thick, about 3 minutes. Add cream and vanilla. Set saucepan over medium jet and stir until custard thickens and leaves a path on the back of a spoon when finger is drawn across, about 7 minutes; do not boil. Add butter and stir until melted. Carefully spoon over berries. Cover and refrigerate at least 4 hours or overnight.

2. 2

   Preheat broiler. Press brown sugar through sieve over custards. Boil until sugar begins to melt and caramelize, about 2 minutes. Chill 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.