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RASPBERRY CRÈME BRÛLÉE
Serves 6
12
ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
2
teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4
teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly
packed brown sugar
Gently toss berries with 1/4 cup sugar and
liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg
yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do
not boil.
Add butter and stir until melted. Spoon over berries.
Cover
and refrigerate at least 4 hours.
Preheat broiler. Press sugar through
sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3
hours.
