Baked Citrus Custards With Raspberry Sauce

Egg custards are an easy and relatively healthy dessert.  Drizzle these custards with a homemade raspberry sauce for an extra flavor punch.


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

Nutritional Information

Calories 240
Fat 5 g
Satfat 2 g
Monofat 2 g
Polyfat 1 g
Protein 7 g
Carbohydrate 43 g
Fiber 3 g
Cholesterol 147 mg
Iron 1 mg
Sodium 102 mg
Calcium 116 mg


4 large eggs
1/2 cup sugar
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 cups 2% reduced-fat milk
Cooking spray
Raspberry sauce:
1 (12-ounce) package frozen unsweetened raspberries, thawed
2 1/2 tablespoons light brown sugar
3 tablespoons water


1. Heat oven to 375°.

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.

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

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

5. Serve custard with raspberry sauce.


Jean Kressy,

April 2006
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