Heat oven to 375°.
Place first 7 ingredients (through milk) in a large bowl, and whisk until smooth. Pour into six 4-ounce ramekins coated with cooking spray.
Bake for 25 minutes or until golden brown. Cool on a wire rack to lukewarm.
Meanwhile, combine the frozen raspberries, brown sugar, and water in a blender; puree. Cover and chill until custard is ready.
Serve custard with raspberry sauce.
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