Raspberry & Vanilla Custard Bake
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| Serves | 6 to 8 |
| Prep time | 2 hours, 10 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 30 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A soft set vanilla custard bake with fresh raspberries, this is delicious served warm or cold with a jug of cream and extra fresh raspberries.
Ingredients
- 150mls fresh milk, full-fat
- 150mls single cream
- 1 vanilla pod, halved and seeds scraped out
- 2 large free-range eggs
- 100g caster sugar
- 25g cornflour
- 225g fresh raspberries
- Icing sugar, to sprinkle
Note
A soft set vanilla custard bake with fresh raspberries, this is delicious served warm or cold with a jug of cream and extra fresh raspberries.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas Mark 6. Grease a large gratin dish with a little butter. |
| Step 2 | Place the milk, cream, vanilla pod and the seeds into a saucepan; bring to the boil and then take off the heat and allow to infuse for at least 2 hours. |
| Step 3 | Beat the eggs and sugar together in a large mixing bowl until thick and frothy; then add the cornflour and continue to beat instil smooth. |
| Step 4 | Remove the vanilla pod from the milk and cream infusion and pour into the egg mixture, whisking all the time. |
| Step 5 | Scatter the fresh raspberries in the buttered gratin dish and then pour the custard over them. Place the dish into the oven and bake for 15 to 20 minutes, or until the custard bake is golden brown and set in the middle. |
| Step 6 | Sprinkle icing sugar over the top and serve just warm, or at room temperature with cream. |
