Martha Stewart Baked Raspberry Custard

Martha Stewart baked raspberry custard is an easy dessert made with fresh raspberries, eggs and a blender-whipped batter, ready in 40 minutes. It's a simple summer dessert for brunch, dinner parties or a relaxed weekend treat, and it comes together in a single pie plate with almost no cleanup.

Bake the custard only until the middle is just set, because it keeps cooking from the heat of the dish as it rests. Leave it in too long and the texture turns firm and rubbery instead of creamy.

Martha melts the butter right in the pie plate and then blends it into the batter, so the dish is hot and buttery before the berries go in. A sprinkle of sugar and a quick broil then gives the top a crackly, caramelized crust.

Martha Stewart Baked Raspberry Custard

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

235

kcal

A thin, creamy custard bakes around whole raspberries until it puffs and sets softly in the middle. Under the broiler the sugared top turns deep golden and a little crisp, which sits nicely against the soft berries below.

Ingredients

• 1/4 cup (½ 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)
  

Directions

• Melt the butter: Preheat the oven to 400°F, then put the 1/4 cup butter in a 9-inch pie plate. Melt it in the oven for about 6 minutes while you get the batter ready.
• Blend the batter: Combine 3/4 cup milk, 3 eggs, 1/2 cup sugar, 1/2 cup flour, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a blender. Add the melted butter and blend for 30 seconds until the mixture is smooth.
• Add the berries: Spread the 2 cups raspberries evenly across the bottom of the pie plate. Then pour the batter over the top and sprinkle with the remaining 1 tablespoon sugar.
• Bake the custard: Bake for 20 to 25 minutes, until the custard is slightly puffed and just set in the middle. It should not look wobbly or liquidy when you give the dish a gentle shake.
• Broil and serve: Heat the broiler and broil for 2 to 3 minutes, until the top turns deep golden brown. Serve it warm, with whipped cream if you like.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Vitamix E310 blender, Pyrex 2-cup glass measuring cup, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw them completely and drain off the liquid first. Extra juice makes the batter watery, so the custard can end up loose in the center.

How do I store leftover baked raspberry custard?

Cover it and refrigerate for up to 3 days, then eat it cold or at room temperature. You can also freeze it for up to 2 months, wrapped in two layers of plastic and one of foil, and thaw it overnight in the fridge.

Do I really need a blender for this custard?

No, a food processor works, or you can whisk everything by hand. If you whisk, add the eggs one at a time so they blend in fully and the batter stays smooth.

Can I use a glass pie plate?

I'd skip it, because glass can crack under the heat of the broiler. A broiler-safe ceramic or metal 9-inch pie plate is the safer pick, and an aluminum dish makes cleanup even easier.

How do I know when the custard is fully baked?

It should be slightly puffed with lightly browned edges, and the center should barely move when you wiggle the dish. If you cut a small slit in the middle and no liquid pools, it's done.