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Yield
Makes 6 servings (serving size: 1 custard and about 1/4 cup raspberry sauce)
Photo: Jim Franco

How to Make It

Step 1

Heat oven to 375°.

Step 2

Place first 7 ingredients (through milk) in a large bowl, and whisk until smooth. Pour into six 4-ounce ramekins coated with cooking spray.

Step 3

Bake for 25 minutes or until golden brown. Cool on a wire rack to lukewarm.

Step 4

Meanwhile, combine the frozen raspberries, brown sugar, and water in a blender; puree. Cover and chill until custard is ready.

Step 5

Serve custard with raspberry sauce.

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