Vanilla-Scented Pots De Creme With Raspberries

• 34 cup whole milk
• 12 cup heavy cream
• 2 extra large eggs
• 2 extra-large egg yolks
• 13 cup sugar
• 1 teaspoon vanilla extract
• fresh raspberries or blueberries or strawberries or blackberry

1. Preheat the oven to 350F Heat the milk and cream together in a saucepan and keep warm.
2. Combine the whole eggs, egg yolks, sugar, and vanilla in a bowl and whisk until fluffy and pale yellow.
3. Add the warm milk-cream mixture and whisk until well blended.
4. Pour the custard into six 4-oz.
5. porcelain ramekins.
6. Place the ramekins in a heavy baking dish, fill the dish with enough boiling water to reach halfway up the sides of the ramekins, and bake for 15 minutes or until the tip of a knife comes out clean.
7. Do not overcook; the centers should remain slightly soft.
8. Remove from the oven and from the water bath and let cool.
9. Refrigerate for 2 to 4 hours before serving.
10. Top with fresh raspberries or other spring berries, and serve lightly chilled.

milk, heavy cream, eggs, egg yolks, sugar, vanilla, fresh raspberries

Taken from www.food.com/recipe/vanilla-scented-pots-de-creme-with-raspberries-173171 (may not work)