Vanilla-Scented Pots De Creme With Raspberries

1. 1

   Preheat the oven to 350F Heat the milk and cream together in a saucepan and keep warm.

2. 2

   Combine the whole eggs, egg yolks, sugar, and vanilla in a bowl and whisk until fluffy and pale yellow.

3. 3

   Add the warm milk-cream mixture and whisk until well blended.

4. 4

   Pour the custard into six 4-oz.

5. 5

   porcelain ramekins.

6. 6

   Place the ramekins in a heavy baking dish, fill the dish with enough boiling water to reach halfway up the sides of the ramekins, and bake for 15 minutes or until the tip of a knife comes out clean.

7. 7

   Do not overcook; the centers should remain slightly soft.

8. 8

   Remove from the oven and from the water bath and let cool.

9. 9

   Refrigerate for 2 to 4 hours before serving.

10. 10

    Top with fresh raspberries or other spring berries, and serve lightly chilled.

* Per serving · 4 servings · Values may vary.