Raspberry Custard

1. 1

   Preheat oven to 350F.

2. 2

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

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.

5. 5

   Gradually whisk half and half into egg mixture.

6. 6

   Evenly divide custard mixture among cups with berries.

7. 7

   Set cups into 13x9x2-inch baking pan.

8. 8

   Pour enough hot water into baking pan to reach halfway up sides of cups.

9. 9

   Place pan with custards in oven; bake until custards are just set in center, about 35 minutes.

10. 10

    Remove custards from water and cool 10 minutes.

11. 11

    Refrigerate at least 2 hours.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cover and keep refrigerated.)

No additional tips available.