1½ cups milk
½ cup sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
¾ cup all-purpose flour
3 cups fresh raspberries
Garnish: fresh mint
1. Preheat oven to 350°. Spray 8 small ramekins or crème brûlée dishes with nonstick cooking spray.
2. In a large bowl, whisk together milk, eggs, sugar, vanilla, and salt. Slowly whisk in flour. Beat well until no lumps remain. Mixture should be the consistency of thin pancake batter.
3. Arrange raspberries in a single layer in prepared dishes, and top each with batter.
4. Bake 30 minutes or until center is set and top is lightly browned. Serve warm or at room temperature. Garnish with mint, if desired.