Raspberry Custard

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place 1 tablespoon preserves, then 6 berries, in each of six 3/4-cup custard cups.

3. 3

   Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl.

4. 4

   Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture.

5. 5

   Evenly divide custard mixture in cups.

6. 6

   Set cups into 13 x 9 x 2-inch baking pan.

7. 7

   Pour enough hot water to reach halfway up the sides of cups. Bake for 35 minutes.

8. 8

   Remove from water.

9. 9

   Cool 10 minutes. Refrigerate at least 2 hours.

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