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.

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

Dining and Cooking