0 In Culture Corner

Recipe: Baked Raspberry Custard

A super easy to bake sweet treat (with lots of healthy raspberries – yum!) with minimal clean up, this is a recipe my mom sent me last year that I’ve made quite a few times and will make quite a few times more!

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup whole milk
  • 3 large eggs
  • 1/2 cup sugar plus an extra 1 tablespoon sugar
  • 1/2 cup all purpose (plain) flour
  • 1/4 teaspoon of coarse salt
  • 1/2 teaspoon of vanilla
  • 2 cups of raspberries

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Pre-heat the oven to 204 C / 400 F. Melt the butter in a 9 inch pie plate for about six minutes. (I don’t have a 9 inch pie plate so I made this one in an 8×8 inch square baking pan.

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Combine milk, eggs, 1/2 cup of sugar, flour, salt and vanilla. Add the melted butter and mix until smooth. Use a blender if you have one. I don’t so I mixed it with a fork and despite a few little lumps I left in the bowl, it works just fine.

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Wash the raspberries.

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Then spread them as evenly as you can in the bottom of the pan (which should still have a greasy residue from the melted butter so no need to grease again if it does).

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Next, pour the batter you mixed on top of the raspberries slowly. I always pour too quickly and mess up my beautiful “even” distribution. Just move the berries back into place if they shift. 

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And it’s almost ready for the oven. Just a quick sprinkle of that extra tablespoon sugar over the top and you can pop it in.

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It should bake until it’s slightly puffed up and just set in the middle which will take about 20-25 minutes which is a perfect amount of time for a cup of tea and a few pages of a travel magazine.

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After 20-25 minutes, take a peak and if it’s looking a bit puffy, as it should, switch the broiler on and broil for 2-3 minutes until the top turns a nice golden brown.

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Let it cool slightly, but it’s best served still warm!

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Enjoy!

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