Raspberry Custard
- 1/4 cup unsalted butter, melted, plus more for buttering the pan
- 3/4 cup whole milk
- 3 eggs
- rounded 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 cups raspberries
- freshly whipped cream or vanilla ice cream, for serving
- Produce
- Raspberries (2 cups)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Salt, coarse (1/4 teaspoon)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- Butter, unsalted (1/4 cup)
- Whole milk (3/4 cup)
- Refrigerated
- Eggs (3)
- Desserts
- Cream or vanilla ice cream, freshly whipped (1)
- Other
- rounded 1/2 cup sugar
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Recipe Stats
Published July 17, 2012 (7 months ago).
41 people saved this recipe.
