Raspberries With Sour Cream Custard Recipes

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RASPBERRY SOUR CREAM PIE



Raspberry Sour Cream Pie image

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Provided by Cathy M.

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h

Yield 16

Number Of Ingredients 12

2 (9 inch) unbaked pie crusts
2 eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
  • Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
  • While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
  • Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g

RASPBERRY CREAM CRUMBLE



Raspberry Cream Crumble image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield one 9-inch pie

Number Of Ingredients 12

2 eggs, preferably free range and organic
1 1/3 cups full-fat sour cream
1 teaspoon pure vanilla extract
1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt
1/2 cup sugar
1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter
One 9-inch pie pastry or store-bought shell fitted into a pie pan
3 cups fresh or frozen raspberries, preferably organic
Fresh whipped cream, for serving

Steps:

  • For the filling: Preheat oven to 350 degrees F.
  • Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
  • For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
  • For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

BAKED RASPBERRY CUSTARD



Baked Raspberry Custard image

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

3 cups fresh raspberries
¼ cup white sugar
1 ½ cups whole milk
6 large eggs
1 ¼ cups white sugar
1 cup all-purpose flour
2 ½ tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup coarse sugar

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

RASPBERRIES WITH SOUR CREAM CUSTARD



Raspberries with Sour Cream Custard image

Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups whole milk
4 large eggs, beaten
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
2 pints fresh raspberries

Steps:

  • In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

Nutrition Facts :

BAKED RASPBERRY CUSTARD



Baked Raspberry Custard image

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

1/4 cup (1/2 stick) unsalted butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2 cups raspberries (about 9 ounces)

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 SOUR CREAM TART



Raspberry Sour Cream Tart image

Categories     Dessert     Bake     Raspberry     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Steps:

  • Make crust:
  • Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
  • Make filling and topping:
  • Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

RASPBERRY CUSTARD KUCHEN



Raspberry Custard Kuchen image

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

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

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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