Serves 6
3/4 cup whole milk
1/2 cup heavy cream
2 large eggs
2 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 pint fresh raspberries
3/4 cup red currant jelly
2 tablespoons Grand Marnier
Garnish
Tiny fresh mint leaves
Prehead the oven to 350 degrees F.
In a small, heavy saucepan combine the milk and cream and heat the mixture over medium-low heat without letting it come to a boil. Keep warm.
Combine the eggs, yolks, sugar, and vanilla in a medium mixing bowl and whisk until fluffy and pale yellow. Add the warm milk-cream mixture and whisk until well blended. Pour the mixture into 6 (4-ounce) ramekins.
Place the ramekins in a heavy rectangular baking dish and fill the baking dish with enough boiling water to come halfway up the sides of the ramekins.
Place the baking dish in the center of the preheated oven and bake the custards for 15 minutes or until the tip of a knife inserted in the center comes out clean. Do not overcook. Remove the ramekins from the oven and cool on wire racks.
When completely cooled, garnish each ramekin with a single layer of raspberries to cover the top completely. Set aside.
In a small saucepan, melt the currant jelly over low heat, add the Grand Marnier, and heat through. Remove the glaze from the heat and let cool slightly. Spoon enough glaze over the raspberries to cover them completely, and chill for 2 to 4 hours before serving.
Just before serving, garnish each ramekin with tiny leaves of mint and serve lightly chilled.