Baked Raspberry Custard

Sweet Pickles Mom

"This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency."
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1 h servings 291 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
  2. Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
  3. Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
  4. Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.


  • Cook's Notes:
  • Custard baking times can be variable with each oven. Don't undercook, be sure the middle has risen and will spring back.
  • With "convection" you have an improved browning affect to the top of the custard.
  • If the dessert is not browned enough, place under the broiler for a few minutes to further brown the top to a golden brown.


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