Chambord Creme Brulee

This delicious dessert is rich and creamy with a sugary, crispy top with a hint of Chambord Liqueur (an infusion of red and black raspberries, Madagascar vanilla and XO cognac).  This treat will impress any guests and is a perfect dessert to follow my Cornish Game Hens with Cherry-Chambord Sauce family dinner dish.

Ingredients - 6 servings:

6 egg yolks

7 tbsp Truvia sugar substitute

2, 1/4 cups of whipping cream

2 tbsp. Chambord Liqueur

2 tsp of vanilla extract

4 tbsp brown sugar

1. Preheat oven to 325 degrees F. 
2. Whisk yolks and sugar in medium bowl until thick and pale yellow, about 2 minutes.
3. Bring cream to simmer in heavy small saucepan. 
4. Gradually whisk hot cream into yolk mixture. 
5. Add in Chambord and vanilla extract; divide custard among six ramekin cups. 
6. Arrange cups on a baking sheet. Pour enough hot water into pan to come halfway up sides of cups. 
7. Bake custards until gently set in center, about 25 minutes. 
8. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (These can be made 1 day ahead. Cover and keep chilled.)
9. Preheat broiler on high. 
10. Place custards on baking sheet. Sprinkle each of the tops with brown sugar generously.
11. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. 
12. Chill until topping is hard and brittle, at least 1 hour.

Lisa's Tip: I do suggest making creme brulee in ramekin cups.  Before I purchased some, I did try to do creme brulee in foil cupcake cups, and although they taste fine, they never reach a solid consistency.  So serving them as cupcakes is not very practical nor impressive.  And trust me, once you taste these, you will want to make them over and over, so the investment is well worth it.