Raspberry and Vanilla Baked Custard

Although they are not in season yet (these came from Spain), I couldn’t resist buying a punnet of raspberries, they are by far my fave fruit. I can’t wait for July when the PYO farm down the road opens.

This recipe is in this months Prima and is so stupidly easy, and delicious!

Raspberry and vanilla baked custard

(serves 4)

125g/4oz raspberries
1 vanilla pod
2 eggs
1/2 pt of whole milk
25g/1oz caster sugar (if you have vanilla sugar you can omit the vanilla pod)
4 ramekins, lightly buttered

1. Preheat the over to 170oc (160oc fan) scatter raspberries on base of each ramekin.

2. Scrape out vanilla seeds and whisk into the other ingredients until you have a smooth custard. Divide the mixture between the ramekins, place in a baking tin.

3. Pour 1cm of hot (not boiling) water into baking tin and place in over for 30 min, till just set. Leave to cool and chill before setting.

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