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Recipe: Baked Raspberry Custard - Little Observationist
A super easy to bake sweet treat (with lots of healthy raspberries – yum!) with minimal clean up, this is a recipe my mom sent me last year that I’ve made quite a few times and will make quite a few times more! Ingredients: 1/4 cup (1/2 stick) unsalted butter 3/4 cup whole milk 3 large eggs 1/2 cup sugar plus an extra 1 tablespoon sugar 1/2 cup all purpose (plain) flour 1/4 teaspoon of coarse salt 1/2 teaspoon of vanilla 2 cups of raspberries Pre-heat the oven to 204 C / 400 F. Melt the butter in a 9 inch pie plate for about six minutes. (I don’t have a 9 inch pie plate so I made this one in an 8×8 inch square baking pan. Combine milk, eggs, 1/2 cup of sugar, flour, salt and vanilla. Add the melted butter and mix until smooth. Use a blender if you have one. I don’t so I mixed it with a fork and despite a few little lumps I left in the bowl, it works just fine. Wash the raspberries. Then spread them as evenly as you can in the bottom of the pan (which should still have a greasy …