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
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 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.
RASPBERRY CUSTARD PIE
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
- Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.
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
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
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 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.
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 PIE
Make and share this Raspberry Custard Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
- Flute edges; set aside.
- In a large mixing bowl, beat eggs.
- Add the sugar, flour, milk, vanilla and salt; mix well.
- Gently fold in raspberries; pour into crust.
- For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling.
- Bake at 400 for 10 minutes.
- Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Refrigerate leftovers.
Nutrition Facts : Calories 529.5, Fat 16.6, SaturatedFat 6.6, Cholesterol 97.6, Sodium 218.4, Carbohydrate 90.3, Fiber 6.7, Sugar 60.7, Protein 7.2
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
RASPBERRY AND LIME CUSTARD TART
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Raspberry Lime Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 15
Steps:
- Make shell:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
- On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
- Preheat oven to 400° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 250° F. and transfer pan to a baking sheet.
- Make custard:
- Whisk together custard ingredients.
- Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
- In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
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