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2 c  Sugar
1/2 c  ;water
6 lg Eggs
6 lg Egg yolks
2 tb Vanilla extract
2 c  Whipping cream
2 1/2 c  Milk*
1 1/2 c  Sugar
2 c  Fresh raspberries

*Do not use low-fat or nonfat milk.

Preheat oven to 325 degrees F. Combine 2 cups sugar and 1/2 cup water in
heavy medium saucepan. Stir over low heat until sugar dissolves. Increase
heat and boil without stirring until sugar caramelizes, occasionally
swirling pan and brushing sides with wet pastry brush. Immediately pour
caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as
evenly as possible. Carefully turn dishes to coat bottoms and sides.

Whisk eggs, egg yolks and vanilla extract in large bowl to blend. Add
whipping cream, milk, and 1-1/2 cups sugar and stir gently until sugar
dissolves. Divide custard between caramel-lined dishes. Place in heavy
large baking pan. Add enough hot water to pan to come halfway up sides of
dishes. Bake until knife inserted into center of custards comes out clean,
about 55 minutes. Remove custards from water and cool. Cover and
refrigerate overnight. (Can be prepared 2 days ahead).

Turn casserole out onto platter. Sprinkle with raspberries and serve.

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