Raspberry Baked Custard

Directions

1. 1
   Preheat the oven to 325.
2. 2
   Lightly butter a shallow 2-quart baking dish.
3. 3
   In a large bowl, whisk the whole eggs and egg whites with the granulated sugar, vanilla and lemon zest until pale, about 1 minute.
4. 4
   Whisk in the cream.
5. 5
   Sift the flour on top and whisk just until blended.
6. 6
   Pour 1 cup of the custard into the baking dish and bake for 12 minutes, or just until set.
7. 7
   Scatter the raspberries over the custard and sprinkle with the superfine sugar.
8. 8
   Pour the remaining custard on top and tamp down any floating raspberries.
9. 9
   Bake for 50 minutes longer, until the custard is golden and set in the center.
10. 10
    Let the custard cool slightly and serve warm or at room temperature.