ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly
packed brown sugar
Gently toss berries with 1/4 cup sugar and
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
Add butter and stir until melted. Spoon over berries.
and refrigerate at least 4 hours.
Preheat broiler. Press sugar through
sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3