Preheat oven to 325F.

Arrange eight 3/4-cup custard cups or ramekins in a 13x9x2-inch metal baking pan.

Combine whipping cream and grated lemon peel in a heavy small saucepan and bring to a simmer.

Whisk sugar and egg yolks in a large bowl until thick, about 3 minutes.

Gradually whisk in the hot cream mixture, then vanilla extract and salt.

Let the mixture stand for 10 minutes.

Strain the custard to remove any solids, then divide it evenly among the custard cups.

Pour hot water into the baking pan to come halfway up the sides of the cups.

Bake the custards until just set in the center, about 55 minutes.

Remove the custards from the water bath and chill uncovered until firm, at least 3 hours.

Preheat the broiler.

Place the custard cups on a baking sheet.

Strain golden brown sugar through a small sieve onto the custards, dividing it equally.

Broil until the sugar melts and browns, about 2 minutes.

Chill the custards until the topping is hard and crisp, at least 1 hour and up to 2 hours.

Combine fresh raspberries and Chambord (or creme de cassis) in a bowl.

Let the berry mixture stand at room temperature for at least 15 minutes and up to 1 hour.

Spoon the berry mixture atop the custards just before serving.