Ingredients

• 3 c. heavy cream
• 1 1/2 c. THRIVE Scrambled Egg Mix
• 2 1/2 c. water
• 1 c. Cane Sugar
• 1 tbsp. vanilla extract
• 1 tsp. Iodized Salt
• 3 tbsp. THRIVE Instant Milk + 1 c. water
• 2 c. THRIVE Raspberries - Freeze Dried

Directions

1. Heat cream and milk in a saucepan on the stove until it simmers.
2. Mix egg mixture and water together and stir well. Add sugar, salt, and vanilla.
3. Crush raspberries in a ziploc bag until pieces are small. Add to egg mixture.
4. Slowly add hot cream to temper the eggs. Pour custard into baking dishes, with about 4 oz. in each dish.
5. Place dishes in a casserole dish or other pan and pour 1/4" of very hot water in the bottom of the dish to create a steam bath. Cover the custards with tin foil.
6. Bake the custard at 325F for 18–25 minutes or until custard sets.