In the bowl of a food processor, puree the raspberries until smooth. Push through
a fine-mesh sieve into a small bowl to remove seeds, and whisk in the preserves.
Heat the half-and-half, 4 tablespoons of sugar, and the salt in a medium heave-bottomed
saucepan over medium heat until simmering, sitrring occasionally to dissolve the
Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
in the remaining 1 tablespoon plus 1 teaspoon of sugar and whisk until the sugar
has begun to dissolve and the mixture is creamy, about 15 seconds.
Whisk in the
cornstarch until combined and the mixture is pale yellow and thick, 30 seconds.
When the half-and-half mixture reaches a full simmer, gradually whisk into the
egg yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl
with a rubber spatula. Return to a simmer over medium heat, whisking constantly,
until a few bubble burst on the surface and the mixture is thickened and glossy,
about 30 seconds.
Off heat, whisk in the butter and vanilla extract.
Strain the pastry cream through
a fine-mesh sieve set over a medium bowl, and whisk in the raspberry puree.
a piece of plastic wrap directly on the surface to prevent a skin from forming and
refrigerate until cold and set, at least 3 hours or up to 2 days.