My F&W
quick save (...)
Raspberry Baked Custard
© Victoria Pearson

Raspberry Baked Custard

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  1. 3 large eggs
  2. 2 large egg whites
  3. 1/3 cup granulated sugar
  4. 1 1/2 teaspoons pure vanilla extract
  5. 1/2 teaspoon finely grated lemon zest
  6. 1 1/4 cups heavy cream
  7. 3 tablespoons all-purpose flour
  8. 2 cups raspberries
  9. 2 tablespoons superfine sugar
  1. Preheat the oven to 325°. Lightly butter a shallow 2-quart baking dish.
  2. In a large bowl, whisk the whole eggs and egg whites with the granulated sugar, vanilla and lemon zest until pale, about 1 minute. Whisk in the cream. Sift the flour on top and whisk just until blended. Pour 1 cup of the custard into the baking dish and bake for 12 minutes, or just until set.
  3. Scatter the raspberries over the custard and sprinkle with the superfine sugar. Pour the remaining custard on top and tamp down any floating raspberries. Bake for 50 minutes longer, until the custard is golden and set in the center. Let the custard cool slightly and serve warm or at room temperature.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.