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Baked Raspberry Custard Recipe

Recipe by: Sweet Pickles Mom

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook45 m
Ready In1 h

1Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
2Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
3Blend 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.
4Bake 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.

Ingredients