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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baked Raspberry Custards

Makes: 8 servings
Prep 25 mins Chill 1 hr to 8 hrs Cool 30 mins Bake 325°F1 hr Stand 15 mins
Baked Raspberry Custards
  • 2  cups  whipping cream
  • 1 4  inch  vanilla bean, split lengthwise*
  • 5  egg yolks, lightly beaten
  • 1/2  cup  sugar
  • 3/4  cup  fresh raspberries or sliced small strawberries
  •  Fresh raspberries or strawberries (optional)

1. In a heavy medium saucepan, heat cream and vanilla bean over medium-low heat about 15 minutes or just until mixture simmers (do not boil), stirring often. Remove from heat; let steep for 15 minutes. Remove and discard the vanilla bean.

2. Preheat oven to 325 degrees F. In a medium bowl, combine egg yolks and sugar. Beat with a wire whisk or rotary beater just until mixture is pale yellow and thick. Add about half of the cream mixture, a little at a time, to the egg mixture, whisking or stirring until well combined. Pour egg mixture into the remaining cream mixture, stirring until completely combined.

3. Place eight 4-ounce ramekins or six 6-ounce custard cups in a 13x9x2-inch baking pan. Add raspberries or strawberry slices to each ramekin. Set the pan on the oven rack. Pour custard mixture evenly into the ramekins. Pour very hot water into the baking pan around the ramekins until water is halfway up the sides of ramekins.

4. Bake about 60 minutes or until custard is set. Remove ramekins or custard cups from the water bath. Cool on a wire rack about 30 minutes. Cover and refrigerate for 1 to 8 hours. If desired, garnish with additional raspberries or strawberries.

From the Test Kitchen*
  • If you like, substitute 2 teaspoons vanilla for the vanilla bean. If using the vanilla, heat whipping cream until warm; do not cook until bubbly and do not steep. Add the vanilla to the warm cream.
Nutrition Facts (Baked Raspberry Custards)
  • Servings Per Recipe 8,
  • cal. (kcal) 292,
  • Fat, total (g) 25,
  • chol. (mg) 210,
  • sat. fat (g) 15,
  • carb. (g) 15,
  • Monounsaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 3,
  • vit. A (IU) 1020,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 28,
  • Potassium (mg) 74,
  • calcium (mg) 61,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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