Creme Brulee with Raspberries

Recipe:
vanilla essence
4 cups heavy cream
6 eggs yolks
1/2 cup sugar
2 tbsp Grand Marnier or Orange liquer

Method:
Preheat oven to 300 deg F. I use a large souffle bowl instead of ramekins. If you use ramekins, you need 6 of them. Add cream, vanilla bean or vanilla extract in a saucepan and bring to boil. Remove from stove immediately and cover. Set aside to stand for 15 mins.

In a bow, whisk egg yolks, sugar, liquer until well blended. Add the hot cream a little at a time until all are mixed.

Pour into ramekins or souffle dish. Put the ramekins or souffle dish in boiling water bath in a roasting pan. Make sure there is enough water to halfway the sides of the ramekins or dish. Cover pan with aluminium foil and bake for 30mins. Remove from pan and chill.

When ready to eat, top with fresh berries. If you like the traditional creme brulee, sprinkle sugar over the custard and use a torch to burn the sugar until it caramelizes. Serve immediately !