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Ingredients
- 1 quart milk
- 3/4 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
Method
- 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.
- Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
- Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree.
- Pass through a fine strainer and reserve.
- When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.
