Rose Raspberry pudding French style

This is from the chef Giada De Laurette from the food network. I love watching her programme as her cooks things that are so delicate and healthy. But this rose pudding is really yummy though quite heavy in calorie count I am sure.
               The Gul-Khand I am using here as an optional ingredient is an Indian speciality. Its made with sugar and rose petals. Sugar syrup is made until it becomes sticky and then rose petals are cooked in it. It can be used as jam over bread. Its just delicious
                               

Rose Raspberry pudding (Easy pudding topped with fresh raspberry)

Ingredients:

1. 4 eggs yolks at room temperature*
2. 1/2 cup low fat milk
3. 3/4 cup cream
4. 1/4-1/3 cup sugar
5. 1 teaspoon rose essence
6. 1/2 cup fresh raspberry crushed
7. 1 teaspoon Gul-Khand (Optional)

Heat the milk and cream with rose essence. In a bowl whisk the egg yolks with sugar and beat in milk mixture and whick to combine. Add Raspberry and Gil-Khand if using and mix well. Pour into 4 ramekins. Bake in a water bath for 30 minutes at 350 degrees., chill for 1 hr and serve

*It is important that the eggs are at room temperature else it will become scrambled eggs when hot milk is added