Raspberry Custard: Gellman Girls
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
- 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
Preheat oven to 400 degrees F. Place four 2 to 3-inch deep ramekins on a rimmed baking sheet and coat with cooking spray.
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.
Divide berries among the four ramekins then top with equal amounts of the custard.
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.