Raspberry Custard

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Place 1 tablespoon preserves, then 6 berries, in each of six 3/4-cup custard cups.
3. 3
   Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl.
4. 4
   Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture.
5. 5
   Evenly divide custard mixture in cups.
6. 6
   Set cups into 13 x 9 x 2-inch baking pan.
7. 7
   Pour enough hot water to reach halfway up the sides of cups. Bake for 35 minutes.
8. 8
   Remove from water.
9. 9
   Cool 10 minutes. Refrigerate at least 2 hours.