Get the kids in the kitchen with this easy, delicious, and nutritious baked raspberry custard. This simple dessert is a crowd pleaser, chock full or berries and a puffed custard. Everyone will love their own individual portion, a perfect way to end any meal. Swap out the raspberries for blueberries, strawberries, or a mix of berries. Top with a dollop of creme fraiche, whipped cream, or plain Greek yogurt for an added twist.

Baked Raspberry Custard

Course Dessert
Keyword kids, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
resting time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Abbie Gellman


  • 2 tablespoons maple sugar
  • 3 tablespoons whole wheat pastry flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 large egg
  • ½ cup sour cream
  • 1 tablespoon vegetable oil
  • 1 teaspoon orange zest
  • 1 pint raspberries


  1. Preheat oven to 400 degrees F. Place four 2 to 3-inch deep ramekins on a rimmed baking sheet and coat with cooking spray.
  2. Whisk sugar, flour, salt, cinnamon, and nutmeg in a bowl. In separate bowl, beat egg and whisk in sour cream, oil, and zest. Add wet ingredients to dry ingredients and mix together well.
  3. Divide berries among the four ramekins then top with equal amounts of the custard.
  4. Bake until puffed and golden brown, approximately 25-30 minutes. Cool for 10 minutes and serve with a dollop of yogurt, crème fraiche, or whipped cream.

Recipe Video

Raspberry Custard: Gellman Girls

About The Author


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