Raspberry Custard

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!

Raspberry Custard

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Raspberry Custard

A luscious baked custard bursting with fresh, juicy raspberries!


1/4 cup unsalted butter, melted, plus more for buttering the pan
3/4 cup whole milk
3 eggs
rounded 1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2 cups raspberries
freshly whipped cream or vanilla ice cream, for serving


  1. Preheat oven to 400 degrees F. Butter a 9-inch pie pan.
  2. 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.
  3. 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.


Adapted from Martha Stewart


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