Lemon Creme Brulee

Step 1: Preheat oven to 325 degrees F.

Step 2: Arrange 8 custard cups or ramekins in a 13 x 9 x 2 inch baking pan.

Step 3: In a saucepan combine the cream and lemon peel and bring to a simmer.

Step 4: In a bowl whisk together the sugar and yolks until thick (3-5 minutes). Whisk in hot cream mixture, then the vanilla and salt. Let stand for 10 minutes. Strain custard and then divide among the custard cups. Pour enough hot water in pan to come halfway up the sides of the cups.

Step 5: Bake for 50-60 minutes or until they are set in the center (I use a knife to test if the custard is done - if inserted and comes out clean they are done).

Step 6: Remove custards from the water bath and chill uncovered until firm (3 hours).

Step 7: Preheat broiler. Place custard cups on baking sheet. Sprinkle with brown sugar. Broil until sugar melts (2 minutes).

Step 8: Chill until topping is hard (1-2 hours).

Step 9: Combine the raspberries and liqueur in bowl and let stand at room temperature for 15 minutes or up to one hour.

Step 10: Spoon berries over custards.