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Raspberry Custard

Raspberry Custard is easy, creamy, not to sweet and a crowd pleaser. Gluten free, this custard can be made ahead and refrigerated. The best part is that raspberry custard requires less than 15 minutes to make, but please allow extra time for baking.
Raspberry Custard in Souffle Dishes
Raspberry custard saved the day when I needed a simple dessert. Usually I resort to chocolate but felt the need for something different the other evening. It is also right about now that raspberries come down a bit in price 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 use what you have on hand.
Who knew that combining eggs and sugar and half and half could make more than French toast. Though this is creme brulee’s cousin, and it certainly isn’t the richer half, it’s perfect for any supper. I suppose you could still torch the top. Where as creme brulee is made with heavy cream and egg yolks only, this 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. I’m guessing that this could  be made with any berry of your choice. Blueberry or strawberry anyone?
Raspberry Custard, Souffle Dishes
This custard is a perfect dessert to on hand. It can easily 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 and 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 something up my sleeve.
Raspberry Custard, Souffle Dishes
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Raspberry Custard

Yield: 6 ServingsAuthor: Abbe OdenwalderPrint Recipe

Raspberry Custard

Raspberry Custard is easy, creamy, not to sweet and a crowd pleaser. Gluten free, this custard can be made ahead and refrigerated. The best part is that raspberry custard requires less than 15 minutes to make, but needs extra time for baking.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins


  • 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


  1. Preheat oven to 350.
  2. Into six  3/4 cup souffle dishes or ramekins, place 1 T of preserves and  6 raspberries.
  3. Whisk sugar, eggs, egg yolks, vanilla and salt in large measuring cup. Mix well.
  4. 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.)
  5. Gradually whisk half and half into egg mixture adding the half and half slowly to avoid curdling the eggs. Pour evenly over souffle ramekins.
  6. 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.
  7. When ready to serve garnish with a few more raspberries and a small spoonful of raspberry jam.
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  • Reply
    Balvinder Ubi
    February 8, 2018 at 12:49 am

    That's so pretty looking custard.

  • Reply
    Liz Berg
    February 8, 2018 at 12:57 am

    I vote for raspberries!!! These would definitely be a dreamy dessert for Valentine's Day!!

  • Reply
    Kitchen Riffs
    February 8, 2018 at 1:10 am

    This looks excellent! Love custard, and with raspberries? Swoon! Really nice — thanks.

  • Reply
    Holly @
    February 8, 2018 at 3:52 am

    Beautiful dessert for Valentine's Day!

  • Reply
    Angie Schneider
    February 8, 2018 at 5:39 am

    They look gorgeous and perfect for Vday treat!

  • Reply
    Tricia Buice
    February 8, 2018 at 1:39 pm

    I love these beautiful custards Abbe – raspberries are always a great idea and adding the preserves is brilliant. Every spoonful must be fantastic! Have a very happy Valentine's Day with your sweetie 🙂

  • Reply
    lisa is cooking
    February 8, 2018 at 5:46 pm

    This reminds that I haven't made anything with raspberries for far too long! These look great.

  • Reply
    February 8, 2018 at 8:42 pm

    I am making this custard soon. It looks delicious.

  • Reply
    mimi rippee
    February 10, 2018 at 4:51 pm

    Absolutely gorgeous!!!

  • Reply
    In Good Flavor
    February 13, 2018 at 1:36 am

    This would be perfect for Valentine's Day dessert. It looks just amazing!! I can definitely polish off two of these at one sitting.

  • Reply
    Marcelle @ A Little Fish in the Kitchen
    February 13, 2018 at 1:33 pm

    These are really beautiful, Abbe! I'm excited to give these a try soon!

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