Best 7 Black Raspberry Custard Recipes

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
• Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
• 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.
• Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
• In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
• Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

RASPBERRY CUSTARD

Steps:

• Preheat oven to 350°F. Place 1 tablespoon preserves, then 6 berries in each of six 3/4 cup custard cups or ramekins. Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture. Evenly divide custard mixture among cups with berries. Set cups into 13x9x2-inch baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups.
• Place pan with custards in oven; bake until custards are just set in center, about 35 minutes. Remove custards from water and cool 10 minutes. Refrigerate at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
• Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
• Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.

BLACK RASPBERRY CUSTARD RECIPE

Steps:

• Beat eggs, sugar, salt, flour together slowly into hot milk pour into pie crust add raspberries bake at 450 for 8-10 mins then reduce to 325 and bake until custard is set