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Categories:Viewed: 55 - Published at: 4 years ago
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)
Method
- Preheat oven to 325F.
- 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 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 custards until just set in center, about 55 minutes.
- Remove custards from water bath; chill uncovered until firm, at least 3 hours.
- (Can be made 1 day ahead.
- Cover and keep refrigerated.)
- Preheat broiler.
- 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.
- Combine raspberries and liqueur in bowl.
- Let stand at room temperature at least 15 minutes and up to 1 hour.
- Spoon berry mixture atop custards.
