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Under 30 Minutes

Baked Raspberry Custard

  • Prep:
  • Total Time:
  • Servings: 6
Baked Raspberry Custard

Source: Everyday Food, April 2010


  • 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)


  1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.

  2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.

  3. 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 (19)

  • ginny651 17 Aug, 2012

    Excellent recipe! I tried it with sliced & peeled peaches and it was delicious.

  • melissalaneousdesigns 12 Aug, 2012

    This recipe is delicious! I highly recommend making this one. I too used blueberries along with the raspberries and it was wonderful.

  • LB2 2 Aug, 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 :)

  • Lynbrisebois 29 Jan, 2012

    Best fruit dessert ever!

  • Elisa Salas 19 Dec, 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.

  • thestrodeleys1 23 Sep, 2010

    YUM! I have used this many times! Always gets great compliments from guests!

  • thestrodeleys1 23 Sep, 2010

    YUM! I have used this many times! Always gets great compliments from guests!

  • Marcasite 27 Jul, 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?

  • PastaPete 5 Jul, 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.

  • charbeaner 5 Jul, 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.

  • charbeaner 5 Jul, 2010

    Saw this on Martha and made it the same day. I went wro

  • carolritt 4 Jul, 2010

    Delicious with blueberries! My family loved it!

  • pasiza 24 Apr, 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.

  • marsgirl 20 Apr, 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.

  • ginenecoz 15 Apr, 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?

  • chasindaisies 14 Apr, 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!

  • Citrouille 14 Apr, 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.

  • rd4fun 14 Apr, 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.

  • chasindaisies 14 Apr, 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.

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