1.Preheat oven to 350.Into six 3/4 cup ramekins, place 1 T of preserves and 6 raspberries.Whisk sugar, eggs, egg yolks, vanilla and salt in large measuring cup. Heat half and half over medium heat until bubbles form around edge of pan.
2.Gradually whisk half and half into egg mixture adding the half and half slowly to avoid curdling the eggs. Pour evenly over souffle ramekins.
3.Place ramekins into a pan of hot water so that the water is halfway up the sides of the cups. Place into oven and bake until custards are set in center, about 35 minutes.
4.Remove custards from the water bath and cool 10 minutes. Then refrigerate at least 2 hours or until ready to serve. When ready to serve,garnish with a few more raspberries and a small spoonful of raspberry jam.
* The 6-ounce soufflé dishes, depth 1.9 inches. Just the right size for creme brulees, individual cobblers, cupcakes, baked mac, small desserts, side dishes, dipping sauces. And SIX set is great when you want to use them for ingredient prep.
* Sweese ramekins are made of glazed fine porcelain, more sturdy than stoneware. Safe to use around your family. Creation of Sweese ensures you get what you pay for, BEWARE OF CHEAP KNOCKOFFS!
These soufflé dishes are stackable and DON'T take up a lot of space in your cupboard. Looking great on any table, can be perfect add to your kitchen collection!