Recipes and Cooking Baked Raspberry Custards 5.0 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 25 mins Chill Time: 1 hrs Cool Time: 30 mins Bake Time: 1 hrs Stand Time: 15 mins Total Time: 3 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup whipping cream 1 4 inch vanilla bean, split lengthwise* 5 egg yolks, lightly beaten ½ cup sugar ¾ cup fresh raspberries or sliced small strawberries Fresh raspberries or strawberries (optional) Directions 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. Preheat oven to 325°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. 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. 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. * 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. Rate it Print Nutrition Facts (per serving) 292 Calories 25g Fat 15g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 292 % Daily Value * Total Fat 25g 32% Saturated Fat 15g 75% Cholesterol 210mg 70% Sodium 28mg 1% Total Carbohydrate 15g 5% Total Sugars 13g Protein 3g Vitamin C 3mg 15% Calcium 60.6mg 5% Iron 0.4mg 2% Potassium 74mg 2% Folate, total 16.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.