Orange Crème Brulée with Raisins

1. Preheat oven to 300°F.
2. Combine raisins, water and liqueur in a small microwave-proof bowl. Cover lightly with plastic wrap and heat in microwave for one minute. Set aside and let cool completely.
3. Lightly brush eight 3-inch ramekins with melted butter and add 1 tablespoon of drained, soaked raisins to each. Place ramekins in a large roasting pan.
4. Whisk eggs and yolks until slightly thickened. Heat the combined cream and milk in the microwave to hot, about 1 1/2 minutes.
5. Slowly whisk the warm milk into the egg mixture. When well blended, stir in the orange juice, sugar, vanilla and salt. Pour this mixture into the prepared ramekins. Carefully pour enough hot water into the baking pan to reach half way up the sides of the ramekins (a bain marie). Bake about 30 minutes or until barely set when gently jiggled. They will still look runny in the middle.
6. Remove the pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each with plastic wrap and refrigerate at least 2 hours, or up to 2 days. Custard will remain slightly soft in the center, even when cool.

To Finish

1. Preheat broiler and place a rack as close to the flame as possible.
2. Use a fork to toss the granulated sugar lightly with the lemon zest.  Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
3. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (turns golden brown) and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to broil evenly. Remove and let cool. The sugar top will harden. The crèmes may be served immediately or chilled for at least an hour and no more than three (or the sugar crust will begin to dissolve).