Raspberry Custard is an easy custard recipe to make. Gluten free, this raspberry custard can be made ahead and refrigerated. The best part is that raspberry custard requires less than 15 minutes hands on time, but please allow extra time for baking.
Raspberry custard saved the day when I needed an easy custard recipe. Usually I resort to chocolate for special desserts, but felt the need for something different.
It is also right about now that raspberries come down a bit in price which makes raspberry desserts much easier!
And besides Valentine’s Day is right around the corner. What a perfect time to make these pretty in pink, raspberry custards.
Homemade raspberry rose jam was in my fridge, but feel free to make a strawberry custard if you are so inclined.
What is custard?
Custard and pudding are very similar. Custard is baked, usually in a water bath, where as pudding is made on the stove top.
Additionally, pudding is usually thickened with cornstarch and custard is just thickened with the eggs in the recipe.
Custard is also firmer than pudding.
Who knew that combining eggs, sugar and half and half could make more than French toast? Though this is creme brulee’s cousin, it certainly isn’t the richer half, making it perfect for any supper.
Ccreme brulee is made with heavy cream and egg yolks only, and this raspberry custard is made lighter with just half and half and a few whole eggs and egg yolks.
No, this doesn’t have the golden sugary top of a brulee, but it does have the taste of raspberry. And I suppose you could still torch the top but what I loved about this raspberry recipe was its simplicity.
I’m guessing that this could be made with any berry of your choice. Blueberry or strawberry custard, anyone?
This easy recipe for custard is a perfect dessert to have on hand. It can be baked ahead and kept in the fridge for up to 3 days.
Tasty and pretty and served in individual souffle dishes makes everyone feel special. After all, isn’t that what Valentine’s Day is all about?
This year Alex Odie San China Boy will be here and I can’t wait to heap some love on him. Still not sure what I’ll be making, but I’m guessing beef is on the menu.
And dessert…well I’m still not sure yet, but at least I’ll have raspberry custard in the fridge!
And a few more of my favorites:
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6 T raspberry preserves
36 fresh raspberries
1/2 c sugar
2 large eggs
2 large egg yolks
2 t vanilla extract
Pinch of salt
2 c half and half
Extra jam and raspberries for garnish
Preheat oven to 350.
Into six 3/4 cup souffle dishes or ramekins, place 1 T of preserves and 6 raspberries.
Whisk sugar, eggs, egg yolks, vanilla and salt in large measuring cup. Mix well.
Heat half and half over medium heat until bubbles form around edge of pan. (I did this in the microwave and heated the cream for about 2 minutes, but ovens do vary. The key is to not boil this or make it too hot or you may cook the eggs when the half and half is added.)
Gradually whisk half and half into egg mixture adding the half and half slowly to avoid curdling the eggs. Pour evenly over souffle ramekins.
Place ramekins into a 13 x 9 pan of hot water so that the water is halfway up the sides of the cups. Place into oven and bake until custards are set in center, about 35 minutes.
Remove custards from the water bath and cool 10 minutes. Then refrigerate at least 2 hours or until ready to serve. After they have sufficiently cooled, cover them to avoid the raspberry custard picking up flavors from the refrigerator.
When ready to serve garnish with a few more raspberries and a small spoonful of raspberry jam.
Feel free to try other jams and berries!
Keywords: raspberry custard, recipe for custard, what is custard, easy custard recipe, raspberry desserts