Raspberry Custard

1. 1

   In a small, heavy saucepan, scald milk with sugar to dissolve.

2. 2

   Cool to room temperature.

3. 3

   Whisk in yolks with vanilla extract and salt.

4. 4

   Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each.

5. 5

   Set 6 berries in each dish.

6. 6

   Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.

7. 7

   Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree.

8. 8

   Pass through a fine strainer and reserve.

9. 9

   When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.

No additional tips available.