Raspberry Custard

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Place 1 tablespoon preserves, then 6 berries in each of six 3/4 cup custard cups or ramekins.
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.
5. 5
   Gradually whisk half and half into egg mixture.
6. 6
   Evenly divide custard mixture among cups with berries.
7. 7
   Set cups into 13x9x2-inch baking pan.
8. 8
   Pour enough hot water into baking pan to reach halfway up sides of cups.
9. 9
   Place pan with custards in oven; bake until custards are just set in center, about 35 minutes.
10. 10
    Remove custards from water and cool 10 minutes.
11. 11
    Refrigerate at least 2 hours.
12. 12
    (Can be made 1 day ahead.
13. 13
    Cover and keep refrigerated.)