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!


  • 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


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.


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.


Wash the raspberries.


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).


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. 


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.


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.


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.


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



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