Raspberry Custard
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1quart milk
- ¾cup sugar
- 8large egg yolks
- 2tablespoons vanilla extract
- Pinch salt
- 1pint raspberries (reserve 30 raspberries for garnish)
- 2tablespoons mint leaves, cut in a chiffonade
Nutritional analysis per serving (6 servings)
309 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 9 grams protein; 107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
- Step 3
Meanwhile, place ½ pint raspberries in a blender or food processor and puree. Pass through a fine strainer and reserve.
- Step 4
When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.
Private Notes
Comments
I followed the directions exactly, but it had trouble setting. I had to bake them 45 mins and then put in fridge overnight for them to be firm. (I ate one that had baked 35 mins, and it was very, very delicious but a bit closer to soup. I didn’t mind, but wanted some to serve to guests.)