Preheat oven to 350.

Into six  3/4 cup souffle dishes or ramekins, place 1 T of preserves and  6 raspberries.

Whisk sugar, eggs, egg yolks, vanilla and salt in large measuring cup. Mix well.

Heat half and half over medium heat until bubbles form around edge of pan. (I did this in the microwave and heated the cream for about 2 minutes, but ovens do vary. The key is to not boil this or make it too hot or you may cook the eggs when the half and half is added.)

Gradually whisk half and half into egg mixture adding the half and half slowly to avoid curdling the eggs. Pour evenly over souffle ramekins.

Place ramekins into a 13 x 9 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.

Remove custards from the water bath and cool 10 minutes. Then refrigerate at least 2 hours or until ready to serve. After they have sufficiently cooled, cover them to avoid the raspberry custard  picking up flavors from the refrigerator.

When ready to serve garnish with a few more raspberries and a small spoonful of raspberry jam.