Raspberry Gratin

• 1 cup milk
• 12 teaspoon ground cinnamon
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 12 cup sugar
• 14 cup all-purpose flour
• 34 cup heavy cream
• 3 cups fresh raspberries, washed hulled and dried

1. Place the milk and cinnamon in a small saucepan over medium heat.
2. When steam starts to rise from the milk, remove from heat.
3. Meanwhile, beat the egg and yolk with the salt until light and foamy.
4. Combine the sugar and flour in a bowl.
5. Beat half the flour mixture into the eggs.
6. Add half the milk and beat again.
7. Add the remaining flour-sugar mixture, beat, then add remaining milk.
8. Place the mixture in a small saucepan and turn the heat to medium-low.
9. Cook, stirring constantly, until the mixture begins to boil; it will thicken almost immediately.
10. Remove the custard from the heat and continue to stir for a minute or so longer.
11. Cover and chill thoroughly, at least 1 hour and up to 12 hours.
12. About 20 minutes before you serve, preheat the broiler.
13. Stir in 1/4 cup of the heavy cream into the custard to lighten it.
14. Whip the remaining cream until it holds soft peaks.
15. Gently fold the cream into the custard.
16. Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
17. Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
18. Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
19. Serve straight away.

milk, ground cinnamon, egg, egg yolk, salt, sugar, flour, heavy cream, fresh raspberries

Taken from www.food.com/recipe/raspberry-gratin-373786 (may not work)