Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
10 mins
25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside. In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color. Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.

  • Arrange berries in the prepared skillet. Carefully pour batter over berries. Bake for 10 minutes. Reduce oven temperature to 350°F. Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.

  • Sprinkle with powdered sugar and serve warm with crème fraîche.


If using frozen berries, arrange frozen berries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Carefully transfer to skillet, trying not to break berries.

Nutrition Facts

363 calories; fat 20g; cholesterol 155mg; saturated fat 12g; carbohydrates 37g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 23g; protein 7g; vitamin a 1194.4IU; vitamin c 16.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 51.4mcg; vitamin b12 0.4mcg; sodium 178mg; potassium 221.5mg; calcium 85.9mg; iron 1.4mg.