Once you brulee a custard you'll be lucky to get it to stay crunchy for more than two or three hours, and bruleeing a custard that's already turned into a runny mess will only be problematic... so I too suggest torching it to order.
As for shelf life of the dessert you can store them safely for at least a week, though it generally sells much faster than that.
As for the alcohol, you'll be able to directly substitute the cream for the alcohol (or simply add to the eisting amount of liquid) without really affecting the texture. I haven't made one infused in such a way in some time, but it's safe to say that a tablespoon per cup of cream should be enough to infuse the flavour.
By the way, how are you adding the raspberries to the dish? On top of the bruleed sugar? To the custard itself?
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