Best Baked Custard With Berries Recipes

BERRIES WITH VANILLA CUSTARD

Berries with Vanilla Custard image

What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. -Sarah C. Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 cup half-and-half cream
2 large egg yolks
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups fresh berries

Steps:

In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 132mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BAKED CUSTARD WITH BERRIES

Baked Custard With Berries image

This recipe is from the Betty Crocker 1971 recipe card set. I posted it in response to a request for recipe on the boards. The recipe can easily be cut in half for six servings.

Provided by PanNan

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs, slightly beaten
2/3 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
5 cups milk, scalded
nutmeg
2 cups sweetened fresh berries (strawberries, raspberries, blueberries, etc.)

Steps:

Heat oven to 350.
Blend eggs, sugar, salt and vanilla.
Gradually stir in scalded milk.
Pour into twelve 6 oz custard cups.
Sprinkle with nutmeg.
Place cups in 2 baking pans, 13 X 9 X 2.
Pour very hot water into pans to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water and chill.
Unmold and top with fresh sweetened berries.
May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.

BAKED RASPBERRY CUSTARD

Baked Raspberry Custard image

With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1/4 cup (1/2 stick) unsalted butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2 cups raspberries (about 9 ounces)

Steps:

Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 g

CHOCOLATE-MIXED BERRY BAKED CUSTARD

Chocolate-Mixed Berry Baked Custard image

A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.

Provided by Kim

Time 45m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon unsalted butter, softened
4 cups mixed frozen berries, thawed and drained
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
½ cup all-purpose flour
½ cup white sugar
2 tablespoons white sugar
¼ cup sifted cocoa powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 large eggs, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup whole milk
½ cup heavy cream
¼ cup sifted powdered sugar, or more as needed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 30 g, Cholesterol 116.7 mg, Fat 12.8 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 5.8 g, Sodium 96.8 mg, Sugar 21.8 g