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Baked Raspberry Custard

Rated as 4 out of 5 Stars

"This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency."
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Ingredients

1 h servings 291 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
  2. Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
  3. Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
  4. Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

Footnotes

  • Cook's Notes:
  • Custard baking times can be variable with each oven. Don't undercook, be sure the middle has risen and will spring back.
  • With "convection" you have an improved browning affect to the top of the custard.
  • If the dessert is not browned enough, place under the broiler for a few minutes to further brown the top to a golden brown.

Nutrition Facts


Per Serving: 291 calories; 7.4 g fat; 50.7 g carbohydrates; 6.6 g protein; 123 mg cholesterol; 153 mg sodium. Full nutrition

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Reviews

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This did not turn out for me. The edges were thick and very solid, not at all the texture of baked custard. I gave it three stars because I think the thought is innovative and could be good with...

I took this dessert to dinner and game night at a friend's house and everyone loved it! This was so easy to make. The texture and taste were awesome! I cut back a little on the sugar because ...