Raspberry Cup Custard With Graham Cracker Crust

Name: Raspberry Cup Custard With Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; ½ cup sugar, plus; 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; 2 cups heavy cream; 6 large egg yolks; 1 tablespoon vanilla extract; 1 tablespoon dark rum; 36 fresh raspberries; sugar, for glazing (optional)

Servings: persons

1
Preheat the oven to 300 degrees and set a rack in the middle.
2
In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter.
3
Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.
4
In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar.
5
Scald and remove from the heat.
6
In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum.
7
Whisk lightly, just to combine.
8
Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs.
9
Strain the mixture and pour into custard cups.
10
Place 6 raspberries in each cup, dunking them so they are coated with custard.
11
Arrange the cups in a roasting pan and pour in hot water halfway up the sides.
12
Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set.
13
Cool in the pan, then refrigerate, covered, up to 2 days ahead.
14
If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn.
15
Serve immediately after glazing.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, ½ cup sugar, plus, 2 tablespoons sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, Raspberry Cup Custard With Graham Cracker Crust 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.

That's it — enjoy your meal!