A luscious baked custard bursting with fresh, juicy raspberries!
This rustic dessert comes together in a matter of minutes and a blender does all the work! The sweet, eggy batter whirls together in a mere minute and is then poured over raspberries in a pie pan to bake. The raspberries rise to the top of the creamy batter like the cream of the crop.
In under 45 minutes from start to finish you can pull a lovely summer dessert out of your oven! You can’t go wrong.
This is delectable served warm with a scoop of vanilla ice cream or chilled with a dollop of freshly whipped cream.
The smooth and velvety custard melts in your mouth amidst the tartness of the plump red raspberries.
Your taste buds will do a happy dance!
A luscious baked custard bursting with fresh, juicy raspberries!
Ingredients
Instructions
- Preheat oven to 400 degrees F. Butter a 9-inch pie pan.
- Add milk, eggs, 1/2 cup sugar, flour, salt, and vanilla to a blender and combine. Add melted butter and blend until smooth about 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Bake until puffed and mostly set in the center 20 to 25 minutes. The custard will deflate as it cools. Serve warm or chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Refrigerate leftovers.
Notes
Adapted from Martha Stewart


















We made this last night for dessert and loved it! Thanks so much for posting!
Sheena @ Hot Eats and Cool Reads recently posted..Fresh Strawberry and Zucchini Quick Bread Recipe
Thanks Sheena!
Reeni, this custard looks great with lots of raspberry…and yes, I want mine serve with ice cream.
Hope you are having an enjoyable week :)