Raspberry Custard Creamy Dessert (Print Version)
# Ingredients:
→ Custard Base
01 -
6 tablespoons raspberry preserves
02 -
36 fresh raspberries
03 -
1/2 cup sugar
04 -
2 large eggs
05 -
2 large egg yolks
06 -
2 teaspoons vanilla extract
07 -
Pinch of salt
08 -
2 cups half and half
09 -
Extra raspberry jam for garnish
10 -
Extra fresh raspberries for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Into six ¾-cup souffle dishes or ramekins, place 1 tablespoon of raspberry preserves and 6 fresh raspberries in each.
02 -
Whisk together sugar, eggs, egg yolks, vanilla extract, and a pinch of salt in a large mixing bowl until thoroughly combined.
03 -
Heat the half and half over medium heat in a saucepan until bubbles form around the edges (do not let it boil). Alternatively, microwave for approximately 2 minutes, but avoid overheating to prevent cooking the eggs prematurely.
04 -
Gradually whisk the heated half and half into the egg mixture, adding it slowly to prevent curdling. Mix until smooth and well-incorporated.
05 -
Distribute the custard mixture evenly into the prepared ramekins. Place the ramekins inside a 13x9-inch baking pan filled with hot water, ensuring the water reaches halfway up the sides of the ramekins.
06 -
Carefully place the pan with the ramekins into the oven and bake for about 35 minutes, or until the custards are set in the center.
07 -
Remove the ramekins from the water bath and let them cool for 10 minutes. Cover the custards to prevent absorbing refrigerator odors and refrigerate for at least 2 hours or until ready to serve.
08 -
When ready to serve, garnish each custard with a small spoonful of raspberry jam and a few additional fresh raspberries.
# Notes:
01 -
You can experiment by using other types of jam and berries for different flavor variations.