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1
In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.
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2
Whisk the egg yolks together in a medium bowl, and then whisk in 1/2 cup sugar and the cornstarch.
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3
Continue whisking until the mixture thickens and is a pale yellow color.
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4
Slowly whisk in the hot milk, at first a few tablespoons at a time, and then more quickly.
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5
Return the mixture to the stove, and cook over medium heat, alternating between a whisk and a rubber spatula, until the pastry cream thickens to a puddinglike consistency.
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6
Remove from the stove, and stir in the butter and salt.
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7
Transfer the mixture to a bowl.
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8
Place a piece of plastic wrap on the surface to keep it from forming a skin.
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9
Poke a few holes in the plastic to let the heat escape.
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10
Cool in the refrigerator.
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11
When the custard has cooled, fold in the creme fraiche.
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12
Preheat the broiler.
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13
Toss the raspberries with 1 tablespoon granulated sugar, and scatter half of them on the bottom of a 9-by-9-inch (or equivalent) gratin dish.
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14
Spoon the custard into the dish, and scatter the rest of the berries on top.
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15
Sift the confectioners sugar over the top, and pass under the broiler for about 7 minutes, until bubbling and gratineed on top.
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16
Serve the gratin at the table with a big serving spoon.
