Place filled ramekins on a pan that is filled halfway with water.
Your lemon crème brûlée will be baked in the
water-filled pan at 325°, until the custard is set. After
it is cooked, let it cool and then sprinkle a layer of sugar on
top of the custard. Burn the sugar either under a broiler or with
a small blow torch.
On a plate, place the ramekin in the center. Place a
strawberry, raspberry and blueberries on top of the custard in
one corner. On the plate, decorate around the ramekin with raspberries
and blueberries. Serve.
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