Raspberry Custard

Ingredients

• 1 quart milk
• ¾ cup sugar
• 8 large egg yolks
• 2 tablespoons vanilla extract
• Pinch salt
• 1 pint raspberries (reserve 30 raspberries for garnish)
• 2 tablespoons mint leaves, cut in a chiffonade

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    281 calories; 11 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 33 grams sugars; 8 grams protein; 262 milligrams cholesterol; 130 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. In a small, heavy saucepan, scald milk with sugar to dissolve. Cool to room temperature. Whisk in yolks with vanilla extract and salt. Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each. Set 6 berries in each dish.
2. Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
3. Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree. Pass through a fine strainer and reserve.
4. When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.

1 hour