Raspberry Custard
Raspberry Custard is an moderately easy dinner. Made with 6 tbsp. raspberry preserves, 36 fresh raspberries, 1/2 c. sugar, 2 eggs and 2 egg yolks, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Place 1 tablespoon preserves, then 6 berries, in each of six 3/4-cup custard cups.
Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl.
Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture.
Evenly divide custard mixture in cups.
Set cups into 13 x 9 x 2-inch baking pan.
Pour enough hot water to reach halfway up the sides of cups. Bake for 35 minutes.
Remove from water.
Cool 10 minutes. Refrigerate at least 2 hours.
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