Raspberry Baked Custard – a delicious recipe with eggs, egg whites, sugar, vanilla, lemon zest, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325.
2
Lightly butter a shallow 2-quart baking dish.
3
In a large bowl, whisk the whole eggs and egg whites with the granulated sugar, vanilla and lemon zest until pale, about 1 minute.
4
Whisk in the cream.
5
Sift the flour on top and whisk just until blended.
6
Pour 1 cup of the custard into the baking dish and bake for 12 minutes, or just until set.
7
Scatter the raspberries over the custard and sprinkle with the superfine sugar.
8
Pour the remaining custard on top and tamp down any floating raspberries.
9
Bake for 50 minutes longer, until the custard is golden and set in the center.
10
Let the custard cool slightly and serve warm or at room temperature.
575
kcal
Calories
39
g
Fat
37
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large eggs, 2 large egg whites, 1/3 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, and more.
Yes, Raspberry Baked Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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