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.

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

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 43g
  • Fiber: 3g
  • Cholesterol: 147mg
  • Iron: 1mg
  • Sodium: 102mg
  • Calcium: 116mg


  • Custards:
  • 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. 1. Heat oven to 375°.
  2. 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. 3. Bake for 25 minutes or until golden brown. Cool on a wire rack to lukewarm.
  4. 4. Meanwhile, combine the frozen raspberries, brown sugar, and water in a blender; puree. Cover and chill until custard is ready.
  5. 5. Serve custard with raspberry sauce.
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