Vanilla custard with raspberry coulis

We had a pint of raspberries we'd picked the day before. Raspberries don't hold well, so they were past serving on their own. I went through Alice Waters' Fruit and decided to make a raspberry coulis to serve on top of custard. I blitzed the berries, sieved them, added some sugar and a bit of framboise. Et voila.

The custard is basically a creme brulee without the brulee. The tartness of the raspberry coulis was delicious with the mild creamy sweetness of the custard.