I think everybody loves baked custard! It can evoke many childhood memories, and the traditional baked custard is often presented as a whole round shaped tart with a pastry case or as something similar to a creme brulee without the pastry.

Here I made a baked Custard, or creme brulee, but with a twist by adding fresh raspberries picked 20 minutes before from my garden!
The custard is very smooth and sweet, and contrasts nicely with the sharpness you get from the raspberries.
Of course, you could experiment and try blueberries etc, the choice is yours!

You will need ramekins, say approximately 4 - 6
Prep Time: 10 minutes
Cook Time: 15 - 20 minutes
Yield: 4 - 6 servings

Ingredients:
5 Tablespoons regular Sugar
4 eggs
1 pint or 550 ml milk.
A large handful of raspberries.
Sprinkle brown sugar after cooking.

Instructions:
Pre heat oven to 180 C, Gas 4, 350 F
1. Prepare custard filling by hand whisking eggs in a mixing bowl.
2. Heat milk & sugar in a pan and bring to the boil.
3. Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling.
4. Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little.
5. Carefully pour the mixture in to the ramekins and add your raspberries. *** Be sure to grease the dish before with some butter.
*** Place the ramekins in a tray with hot water about ⅓ high. (See below). This will ensure an even cook, and cover the pan with foil.

6. Place in the oven, after 15 minutes, check if it's done. If the surface of the custard 'wobbles' too much when you move the dish, leave for a further 5 minutes.
When done, leave to cool and sprinkle with brown sugar. Refrigerate if not serving immediately.

If you like, later you can place under the grill / broiler or use a cook's torch to make the brown sugar go hard like a brulee!
Some like to eat this warm, I enjoy it more after it has been chilled for an hour in the fridge.

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Raspberry Brulee

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Servings: 4 - 6

Ingredients

• 5 Tablespoons regular Sugar
• 4 eggs
• 1 pint or 550 ml milk.
• A large handful of raspberries.
• Sprinkle brown sugar after cooking.

Instructions

1. Pre heat oven to 180 C, Gas 4, 350 F. Prepare custard filling by hand whisking eggs in a mixing bowl. Heat milk & sugar in a pan and bring to the boil.
2. Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling.
3. Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little.
4. Carefully pour the mixture in to the ramekins and add your raspberries. *** Be sure to grease the dish before with some butter.

*** Place the ramekins in a tray with hot water about ⅓ high. (See below). This will ensure an even cook, and cover the pan with foil.

1. Place in the oven, after 15 minutes, check if it's done. If the surface of the custard 'wobbles' too much when you move the dish, leave for a further 5 minutes.
2. When done, leave to cool and sprinkle with brown sugar. Refrigerate if not serving immediately.

If you like, later you can place under the grill / broiler or use a cook's torch to make the brown sugar go hard like a brulee!

1. Some like to eat this warm, I enjoy it more after it has been chilled for an hour in the fridge.