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Raspberries bake directly in a simple vanilla egg custard. The water bath softens the oven heat so the edges set gently while the centres remain smooth. Serve the custards slightly warm or chilled, without adding a separate topping.
Ingredients
- 3 large eggs
- 2 egg yolks
- 80 g sugar
- 350 ml whole milk
- 150 ml heavy cream
- 2 tsp vanilla extract
- 150 g fresh raspberries
Method
- Heat the oven to 160°C / 325°F. Set six 150 ml ovenproof ramekins in a deep roasting pan. Divide the raspberries evenly among the ramekins.
- Whisk whole eggs, egg yolks and sugar in a bowl just until combined, avoiding a thick layer of foam.
- Warm milk and cream in a saucepan until steaming but not boiling. Slowly whisk the warm mixture into the eggs in a thin stream, then stir in vanilla.
- Strain the custard through a fine sieve into a pouring jug. Divide among the ramekins over the berries. Pour hot water into the roasting pan until it reaches halfway up the ramekins, keeping water out of the custard.
- Bake 30–40 minutes until the edges are set and the centre of each custard has a slight wobble rather than a liquid slosh. A clean knife inserted near the centre should come out clean. Do not wait for the entire custard to become rigid.
- Carefully lift ramekins from the water bath. Cool on a rack for about 30 minutes before serving warm, or refrigerate within two hours and chill for at least two hours to serve cold. No caramel or whipped topping is needed.
- Keep covered in the refrigerator for up to three days. Serve chilled, or warm gently in a low oven until just warm; avoid boiling, which can split the custard.
Temper the eggs slowly
Pour the hot milk mixture in a thin stream while whisking so the eggs warm gradually rather than scrambling.
Use a gentle water bath
Hot water around the ramekins helps protect the custard from harsh heat. Keep the water below the rims and remove the ramekins carefully.
Look for a slight wobble
The custards continue to firm as they cool. A liquid slosh means they need longer, but a small gentle wobble in the centre is expected.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Carefully lift ramekins from the water bath. Cool on a rack for about 30 minutes before serving warm, or refrigerate within two hours and chill for at least two hours to serve cold. No caramel or whipped topping is needed.
- How should I store leftovers?
Keep covered in the refrigerator for up to three days. Serve chilled, or warm gently in a low oven until just warm; avoid boiling, which can split the custard.
