These Raspberry Custard pots are dedicated to my aunt. She made custard with everything, and taught me how to make it well!
My always-baking aunt made custard with everything. When raspberries were plentiful, she would throw a bunch into a custard and bake them. I remember making these Raspberry Custard Pots with her when I was growing up. It was so delicious, and this recipe is especially for her.
There is something significantly sophisticated about this dessert. And all in all that’s quite surprising, as they are not crazy difficult to make. As a matter of fact, they would also make a fantastic addition to an afternoon tea. Tea at the Ritz, Chef Stuart style, anyone?
So, ok guys! If you make these Raspberry Custard Pots, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
As long as raspberries are in season, use them! When they are ripe and fresh they are just so tasty. Check out my Raspberry Sorbet Layer Cake here.
Raspberry Custard Pots
My always baking aunt made custard with everything. When raspberries were plentiful, she would throw a bunch into a custard and bake them. I remember making this with her when I was growing up. It was so delicious, and this recipe is especially for her.
Ingredients
1½ cups fresh or thawed frozen Raspberries, plus extra for garnish
3 medium egg yolks
2 medium egg whites
1½ cups heavy cream
½ cup superfine sugar
2 teaspoons vanilla extract
¼ cup creme fraiche
Instructions
- Preheat the oven to 350˚F. Lightly grease four 6-ounce ramekins with cooking spray.
- Place 3 raspberries in the bottom of each ramekin.
- Whisk egg yolks, egg whites, cream, sugar, and vanilla together until smooth.
- Divide the egg mixture and then most of the rest of the raspberries among the ramekins, remembering to reserve some for garnish.
- Bake in the oven for about 20 minutes until the custard is just firm.
- Remove from the oven and let sit for about 5 minutes before serving. Add a dollop of crème fraîche on top and sprinkle with one or two extra berries.
