• raspberries
• 2 1/2 cup heavy cream
• 8 egg yolks
• pinch of salt
• 1/3 cup sugar
• 1 t vanilla

Place raspberries in ramekins or small dishes.
Simmer cream in saucepan. Whisk egg yolks, salt, and sugar together in mixing bowl. Slowly whisk in hot cream and vanilla. Pour into dishes.

Place in pan of water.

Preheat oven to 300°. Bake 35 to 40 minutes until set. Chill thoroughly.
To serve sprinkle each with 2 t sugar and broil until caramelized.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.