Raspberry Rose Pots de Creme - heavy cream

Method

• Special equipment: 4 (4 to 5-ounce) ramekins
• *Can be found at specialty gourmet markets
• Place an oven rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes.
• In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• Slowly whisk in the milk mixture.
• Stir in the mashed raspberries.
• Using a ladle, divide the mixture between 4 ramekins.
• Place the ramekins in an 8 by 8-inch baking pan.
• Pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake for 30 minutes until the custard is almost set.
• Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour.
• Remove the ramekins from the water and refrigerate for at least 2 hours until set.
• Serve with a packet of carbonated candy.