Raspberry Custard

Directions

1. 1
   In a small, heavy saucepan, scald milk with sugar to dissolve.
2. 2
   Cool to room temperature.
3. 3
   Whisk in yolks with vanilla extract and salt.
4. 4
   Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each.
5. 5
   Set 6 berries in each dish.
6. 6
   Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
7. 7
   Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree.
8. 8
   Pass through a fine strainer and reserve.
9. 9
   When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.