Baked Vanilla Custard with Raspberries (Print version)
Raspberries bake directly in a simple vanilla egg custard.
# Ingredients:
Ingredients
01 -
3 large eggs
02 -
2 egg yolks
03 -
80 g sugar
04 -
350 ml whole milk
05 -
150 ml heavy cream
06 -
2 tsp vanilla extract
07 -
150 g fresh raspberries
# Instructions:
01 -
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.
02 -
Whisk whole eggs, egg yolks and sugar in a bowl just until combined, avoiding a thick layer of foam.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.