Raspberry Custard - cooking recipe

Ingredients

4 eggs
2/3 c. sugar
1/2 tsp. salt
2 2/3 c. scalded hot milk
1 tsp. vanilla
1 c. raspberries

Preparation

Beat the eggs slightly with an eggbeater.
Add the remaining ingredients.
Add the raspberries last.
Put the custard in a casserole and set it in a pie plate filled with water.
Bake at 400\u00b0 for 15 minutes, then reduce heat to 350\u00b0 to finish.
Bake 25 to 30 minutes, until set.
The center may still look a bit soft, but this will set later.
Cooking too long makes the custard watery.