Monday, December 6, 2010

Baked Raspberry Custard

When I went home this summer, mom made this for me.
Oh yum. Comfort. Comfort. Comfort. And the kids loved it too !!

I made it this weekend, and I just have to wonder why on earth it took me 6 months to make it myself ! Perfect paired with a hot cup of tea, cocoa or coffee !!

Baked Raspberry Custard by Martha Stewart

1/4 cup (1/2 stick) unsalted butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2 cups raspberries (about 9 ounces)

1.Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
2.In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
3.Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.



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