BAKED RASPBERRY CUSTARD
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.
Provided by Sweet Pickles Mom
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
- Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
- 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.
- Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g
VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
BAKED RASPBERRY CUSTARD
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 g
RASPBERRY CUP CUSTARD WITH GRAHAM CRACKER CRUST
Steps:
- Preheat the oven to 300 degrees and set a rack in the middle.
- In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.
- In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum. Whisk lightly, just to combine.
- Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking them so they are coated with custard.
- Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead.
- If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn. Serve immediately after glazing.
VANILLA CUSTARD WITH RASPBERRY MASH
Steps:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
RASPBERRY CUSTARD CUPS
Elegant enough for guests. According to Food52, these custard cups are the brilliant lovechild of raspberry cheesecake and crème brulée. Your Best Raspberries Contest Winner! by SLD. Note: Chill time required.
Provided by gailanng
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
- Add the milk and vanilla. Stir well with a wire whisk.
- Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
- Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
- Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
- Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
Nutrition Facts : Calories 210.9, Fat 9, SaturatedFat 4.8, Cholesterol 57.5, Sodium 95.8, Carbohydrate 29.6, Fiber 2.7, Sugar 22.5, Protein 4.1
NO-BAKE RASPBERRY PRETZEL CUPS
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version-a parfait-type dessert-with raspberries instead of strawberries. It's so easy to whip up!
Provided by Kardea Brown
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
RASPBERRY CUSTARD TART
Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY CUSTARD PIE
Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.
RASPBERRY CUSTARD TART
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 10-inch tart
Number Of Ingredients 8
Steps:
- Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
- Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
- Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
- Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.
RASPBERRY FRENCH TOAST CUPS
These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.
RASPBERRY CUSTARD
Steps:
- In a small, heavy saucepan, scald milk with sugar to dissolve. Cool to room temperature. Whisk in yolks with vanilla extract and salt. Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each. Set 6 berries in each dish.
- Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
- Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree. Pass through a fine strainer and reserve.
- When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 130 milligrams, Sugar 34 grams
RASPBERRY CUSTARD
Provided by Karen Keisir
Categories Dairy Egg Dessert Bake Raspberry Summer Bon Appétit Pennsylvania
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place 1 tablespoon preserves, then 6 berries in each of six 3/4 cup custard cups or ramekins. Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture. Evenly divide custard mixture among cups with berries. Set cups into 13x9x2-inch baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups.
- Place pan with custards in oven; bake until custards are just set in center, about 35 minutes. Remove custards from water and cool 10 minutes. Refrigerate at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
RASPBERRY CUSTARD KUCHEN
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.
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