Serves 4
1 pint raspberries
4 tablespoons plus 1/2 teaspoon sugar, total
2 teaspoons Chambord liqueur, total
1/2 quart heavy cream
1 teaspoon vanilla extract
Pinch of salt
4 egg yolks
3 tablespoons brown sugar
Pre-heat oven to 300 degrees.
Crush 1/4 of the raspberries in a small bowl. Add 1/2 teaspoon sugar and 1 teaspoon Chambord. Mix well, then set aside for 10 minutes.
Meanwhile, mix cream, remaining Chambord, vanilla and salt in a 2-quart saucepan. Cook over medium heat until very hot but not boiling. Remove.
Beat egg yolks and remaining sugar in a separate large bowl with an electric mixer until frothy. Add cream mixture and beat well.
Cover bottom of four individual, heatproof serving dishes with raspberry mixture. Pour the cream/egg mixture through a strainer over the raspberries. Place 4 or 5 fresh raspberries on top of each dish. Bake for 40-55 minutes until custards are done. Remove from oven and cool for about 1 hour. Refrigerate.
At serving time, sprinkle with the brown sugar and broil or torch custards until tops are golden brown.