Preparation:

15 minutes

Baking:

35 minutes

Makes:

about 6 servings

Preparation

1.

Place 7 raspberries in each of six 3/4 cup (175 ml) custard cups.

2.

Scald the milk.

3.

Stir in 1/3 cup (75 ml) sugar.

4.

Beat eggs and egg yolks together to blend.

5.

Gradually stir in milk and vanilla.

6.

Strain mixture into custard cups.

7.

Place in a large baking pan.

8.

Fill pan with hot water to halfway up sides of cups.

9.

Bake at 350°F (180°C) for 25-30 minutes, or just until set.

10.

Cool at least 1 hour.

11.

Sprinkle 3 tbsp (45 ml) sugar evenly over top of custards.

12.

Place under preheated broiler to caramelize sugar. Watch carefully.

13.

Cool slightly before serving.