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Baked Raspberry Custard

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  • Servings: 6
Baked Raspberry Custard

Source: Everyday Food, April 2010

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

  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.

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