| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Raspberry preserves |
| 36 |
|
Fresh raspberries or frozen unsweetened; thawed |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 2 |
ts |
Vanilla extract |
| 1 |
|
Pinches salt |
| 2 |
c |
Half and half |
INSTRUCTIONS
Preheat oven to 350F. Place 1 tablespoon preserves, then 6 berries in each
of six 3/4 cup custard cups or ramekins. 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 among cups with berries. Set
cups into 13x9x2-inch baking pan. Pour enough hot water into baking pan to
reach halfway up sides of cups.
Place pan with custards in oven; bake until custards are just set in
center, about 35 minutes. Remove custards from water and cool 10 minutes.
Refrigerate at least 2 hours. (Can be made 1 day ahead. Cover and keep
refrigerated.)
Serves 6.
Bon Appetit August 1994
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