2) In a medium saucepan, heat the cream, milk and rose water over a medium-low heat until warm, about 4 minutes.
3) In a medium bowl, whisk together the egg yolks, sugar and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries.
4) Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in a 20cm square baking dish. Pour enough hot water into the dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set.
5) Remove the dish from the oven and allow the ramekins to cool while still in the water. Refrigerate for at least 2 hours until set. Serve with the packets of popping candy.