Blackberries With Lemon Cream And Toasted Brioche

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1/2 cup water

1 1/2 cups plus 1 tablespoon sugar

One 2-inch rosemary sprig

1/4 vanilla bean, split, seeds scraped

1/4 cup finely grated lemon zest

4 large eggs

3/4 cup fresh lemon juice

1 stick plus 2 tablespoons unsalted butter, cut into tablespoons

Eight 1/2-inch-thick slices of brioche, crust removed

1 cup heavy cream

3 cups blackberries (12 ounces)

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