2 cups milk
3/8 cup sugar
4 egg yolks (I don't know what to do with the whites -- any ideas?)
1 tablespoon vanilla extract
pinch of salt
1 1/2 cups fresh raspberries
1. In a small saucepan, scald (heat to just below boiling) milk with sugar to dissolve. Cool to room temp. Beat in yolks, vanilla, and salt. Pour mixture through strainer, then divide evenly into 6 custard cups. Place 6 raspberries into each custard cup.
2. Place custard cups into a hot water bath (a 13 x 8 cake pan filled with water) and bake at 350 degrees for 1 - 1 1/2 hours or until set.
3. While custards are baking, puree remaining raspberries and strain, collecting the juice and discarding the pulp and seeds.
4. When custards are set, spoon raspberry juice on top of custards. Chill in refrigerator overnight before serving.
