Vanilla Custard with Raspberry Mash Recipe

Name: Vanilla Custard with Raspberry Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole, 2 percent fat, or 1 percent fat milk; 1/2 vanilla bean, split lengthwise; 6 egg yolks; 2/3 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon unsalted butter; 1 cup cream; 1 teaspoon sugar; 1/2 pint raspberries; 1 tablespoon sugar

Servings: persons

1
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
2
Immediately turn off the heat and set aside to infuse for 10 minutes.
3
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
4
Add the cornstarch and whisk vigorously until no lumps remain.
5
Whisk in 1/4 cup of the hot milk mixture until incorporated.
6
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
7
Pour the mixture through a strainer back into the saucepan.
8
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
9
Remove from the heat and stir in the butter.
10
Pour into individual dessert dishes and chill.
11
Chill at least 2 hours or until ready to serve.
12
(The custard can be made up to 24 hours in advance.
13
Cover with plastic wrap if you are keeping it longer than that.)
14
Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork.
15
Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
16
Whip the cream with the sugar and serve on the custard and mash.

734

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: 2 cups whole, 2 percent fat, or 1 percent fat milk, 1/2 vanilla bean, split lengthwise, 6 egg yolks, 2/3 cup granulated sugar, and more.

Yes, Vanilla Custard with Raspberry Mash 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!

Vanilla Custard with Raspberry Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions