Raspberry Custard Cups – a delicious recipe with sugar, egg, flour, cornstarch, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
2
Add the milk and vanilla. Stir well with a wire whisk.
3
Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
4
Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
5
Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
6
Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulee, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
312
kcal
Calories
14
g
Fat
40
g
Carbs
7
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: 1/3 cup sugar, 1 egg, 1 tablespoon flour, 2 teaspoons cornstarch, and more.
Yes, Raspberry Custard Cups 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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