Back to Baked Raspberry Custard All Reviews for Baked Raspberry Custard - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 6 med105471_0410_baked_custard.jpg
Ingredients Ingredient Checklist 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)
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 6 med105471_0410_baked_custard.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 6
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 6
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 6
6
med105471_0410_baked_custard.jpg
med105471_0410_baked_custard.jpg
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (20)
Add Rating & Review 117 Ratings 5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
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Reviews (20)
Add Rating & Review 117 Ratings 5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
Add Rating & Review
117 Ratings 5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
117 Ratings 5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
117 Ratings 5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
5 star values: 27 4 star values: 43 3 star values: 28 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: Unrated 08/29/2015 I liked this simple and easy recipe. But I think you can lay off on the raspberries a little bit because mine ended up a little too sour and not enough custard taste, which to me, was the best part. Martha Stewart Member Rating: Unrated 08/17/2012 Excellent recipe! I tried it with sliced & peeled peaches and it was delicious. Martha Stewart Member Rating: Unrated 08/12/2012 This recipe is delicious! I highly recommend making this one. I too used blueberries along with the raspberries and it was wonderful. Martha Stewart Member Rating: Unrated 08/02/2012 I made this dessert tonight and it was a huge hit, especially with my kids! I used blueberries and raspberries and followed recipe to a T. It was perfect :) Martha Stewart Member Rating: Unrated 01/29/2012 Best fruit dessert ever! Martha Stewart Member Rating: Unrated 12/19/2010 I followed the recipe perfectly. The only difference is that i cooked it on a square pan and frozen raspberries. I think that it uses too much butter because after 20 minutes i could see all the butter at the top. Very easy though. Martha Stewart Member Rating: Unrated 09/23/2010 YUM! I have used this many times! Always gets great compliments from guests! Martha Stewart Member Rating: Unrated 07/27/2010 I believe this to be French cherry clafouti in which apples, berries, or peaches could be substituted. If I am correct, why have you not referrred to it by the correct name? Martha Stewart Member Rating: Unrated 07/05/2010 Have made this desert many times since the first time, VERY easy to make, 5 minutes from starting to oven, bake time is 22-25 minutes. I have used several types of friut, peaches, pineapple, strawberries and blueberries, all turned out OK. Goes great with a fruit syrup and whipped cream. Frequently requested by the family. Martha Stewart Member Rating: Unrated 07/05/2010 Oops, pushed a button too soon. Saw this on Martha and made it the same day. I went wrong somewhere and would love to be able to make it correctly as it is fast and easy. I did use blueberries and two cups were too much. Besides that I followed the recipe exactly and it turned out the consistency of bread pudding instead of a delightful custard. I cooked it about 22 minutes. I had checked it at 20 minutes and had not yet set up. If you can help, I would appreciate it. Martha Stewart Member Rating: Unrated 07/05/2010 Saw this on Martha and made it the same day. I went wro Martha Stewart Member Rating: Unrated 07/04/2010 Delicious with blueberries! My family loved it! Martha Stewart Member Rating: Unrated 04/24/2010 I made this last night. It turned out great and everyone loved it. I used 1percent milk instead of whole milk and smart balance instead of butter and it still turned out! I put a tiny bit of raspberry syrup on the plate around each serving.It was easy to make and to clean up. I will definitely be making it again. Martha Stewart Member Rating: Unrated 04/20/2010 I made this tonight with raspberries and a few pear slices. It was done at about 25 minutes (golden on top), then I broiled it for 2 more minutes. Perfect. It was SO easy and so delicious. I will make this again and serve for guests! After cooling, mine sank in the middle, too. That's what it will do. Looked gorgeous. Martha Stewart Member Rating: Unrated 04/15/2010 I made this recipe with fresh blueberries. It looked perfect when removed from the oven, then, it settled and sanked in the middle. Can someone tell me what I did wrong? Martha Stewart Member Rating: Unrated 04/14/2010 okay so after 50 minutes in the oven it finally set. So maybe it was just my oven but 20-25 not near enough time. Tastes awesome! Martha Stewart Member Rating: Unrated 04/14/2010 I made it tonight. It was very good. Did not have fresh raspberries on hand, I used frozen raspberries that I drained after being unthawed. Remind me of my mom famous eggs pie. Martha Stewart Member Rating: Unrated 04/14/2010 A . I made this after school with the kids. I used strawberries (They're fresh in Florida now). It was super easy and turned out great. It's not too sweet, and the texture was great. 5 out of 7 of my children loved it! The only complaint was that I didn't make more. I put on the top rack, that may help. Martha Stewart Member Rating: Unrated 04/14/2010 Okay so I'm giving this recipe a try tonight. Made it with Strawberries and bananas. After 30 minutes it's still not set in the middle and I double checked everything. It's like soup in the middle. Tastes tested and it tastes great but something isn't right. Could just be me but I would think an easy custard like this would set up.Martha Stewart Member
Rating: Unrated 08/29/2015
I liked this simple and easy recipe. But I think you can lay off on the raspberries a little bit because mine ended up a little too sour and not enough custard taste, which to me, was the best part.
Rating: Unrated
Rating: Unrated 08/17/2012
Excellent recipe! I tried it with sliced & peeled peaches and it was delicious.
Rating: Unrated 08/12/2012
This recipe is delicious! I highly recommend making this one. I too used blueberries along with the raspberries and it was wonderful.
Rating: Unrated 08/02/2012
I made this dessert tonight and it was a huge hit, especially with my kids! I used blueberries and raspberries and followed recipe to a T. It was perfect :)
Rating: Unrated 01/29/2012
Best fruit dessert ever!
Rating: Unrated 12/19/2010
I followed the recipe perfectly. The only difference is that i cooked it on a square pan and frozen raspberries. I think that it uses too much butter because after 20 minutes i could see all the butter at the top. Very easy though.
Rating: Unrated 09/23/2010
YUM! I have used this many times! Always gets great compliments from guests!
Rating: Unrated 07/27/2010
I believe this to be French cherry clafouti in which apples, berries, or peaches could be substituted. If I am correct, why have you not referrred to it by the correct name?
Rating: Unrated 07/05/2010
Have made this desert many times since the first time, VERY easy to make, 5 minutes from starting to oven, bake time is 22-25 minutes. I have used several types of friut, peaches, pineapple, strawberries and blueberries, all turned out OK. Goes great with a fruit syrup and whipped cream. Frequently requested by the family.
Oops, pushed a button too soon. Saw this on Martha and made it the same day. I went wrong somewhere and would love to be able to make it correctly as it is fast and easy. I did use blueberries and two cups were too much. Besides that I followed the recipe exactly and it turned out the consistency of bread pudding instead of a delightful custard. I cooked it about 22 minutes. I had checked it at 20 minutes and had not yet set up. If you can help, I would appreciate it.
Saw this on Martha and made it the same day. I went wro
Rating: Unrated 07/04/2010
Delicious with blueberries! My family loved it!
Rating: Unrated 04/24/2010
I made this last night. It turned out great and everyone loved it. I used 1percent milk instead of whole milk and smart balance instead of butter and it still turned out! I put a tiny bit of raspberry syrup on the plate around each serving.It was easy to make and to clean up. I will definitely be making it again.
Rating: Unrated 04/20/2010
I made this tonight with raspberries and a few pear slices. It was done at about 25 minutes (golden on top), then I broiled it for 2 more minutes. Perfect. It was SO easy and so delicious. I will make this again and serve for guests! After cooling, mine sank in the middle, too. That’s what it will do. Looked gorgeous.
Rating: Unrated 04/15/2010
I made this recipe with fresh blueberries. It looked perfect when removed from the oven, then, it settled and sanked in the middle. Can someone tell me what I did wrong?
Rating: Unrated 04/14/2010
okay so after 50 minutes in the oven it finally set. So maybe it was just my oven but 20-25 not near enough time. Tastes awesome!
I made it tonight. It was very good. Did not have fresh raspberries on hand, I used frozen raspberries that I drained after being unthawed. Remind me of my mom famous eggs pie.
A . I made this after school with the kids. I used strawberries (They’re fresh in Florida now). It was super easy and turned out great. It’s not too sweet, and the texture was great. 5 out of 7 of my children loved it! The only complaint was that I didn’t make more. I put on the top rack, that may help.
Okay so I’m giving this recipe a try tonight. Made it with Strawberries and bananas. After 30 minutes it’s still not set in the middle and I double checked everything. It’s like soup in the middle. Tastes tested and it tastes great but something isn’t right. Could just be me but I would think an easy custard like this would set up.
All Reviews for Baked Raspberry Custard
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Raspberry Custard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
