Raspberry Custard - cooking recipe

Ingredients

6 Tbsp. raspberry preserves
36 fresh raspberries
1/2 c. sugar
2 eggs
2 egg yolks
2 tsp. vanilla extract
pinch of salt
2 c. half and half

Preparation

Preheat oven to 350\u00b0.
Place 1 tablespoon preserves, then 6 berries, in each of six 3/4-cup custard cups.
Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl.
Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture.
Evenly divide custard mixture in cups.
Set cups into 13 x 9 x 2-inch baking pan.
Pour enough hot water to reach halfway up the sides of cups. Bake for 35 minutes.
Remove from water.
Cool 10 minutes. Refrigerate at least 2 hours.