I thought this sounded like a great dessert/fruit can easily to switched to different berries or even frozen berries. Prep time does not include overnight refrigeration. Recipe source: Bon Appetit (July 1991)
In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
In a large bowl whisk together eggs, egg yolks and vanilla.
Stir in whipping cream, milk and 1 1/2 cups sugar.
Divide mixture among pie dishes.
Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
Invert custards on platters; sprinkle with raspberries to serve.