Amaretto Custard With Raspberries
|Egg||6 , beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Sweetened whipped cream||1 Tablespoon, sweetened|
|Raspberries||2 Cup (32 tbs)|
Combine eggs and sugar, beating well; gradually add milk, stirring constantly.
Stir in amaretto.
Pour into 6 lightly greased 6-ounce custard cups.
Place custard cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 375Â° for 15 to 20 minutes or until knife inserted in center of custard comes out clean.
Remove cups from water, and let cool.
Chill custard thoroughly.
Run a knife around edge of custard cups; unmold onto serving plates.
Top custard with a dollop of whipped cream, and then sprinkle with raspberries.