Ingredients
12 oz. frozen unsweetened raspberries, thawed, drained
¾ c. sugar
2 tsp. raspberry liqueur (optional)
5 egg yolks
2 c. whipping cream
¼ tsp. vanilla extract
5 tbs. unsalted butter
1/3 c. firmly packed brown sugar
Preparation
Gently toss berries with ¼ cup sugar and liqueur in bowl. Divide berries among six ¾-cup ramekins or custard cups. Whisk egg yolks and remaining ½ 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. Preheat broiler. Press brown sugar through sieve over custards. Boil until sugar begins to melt and caramelize, about 2 minutes. Chill 3 hours.
