Raspberry Custard

Last Updated on

Say hello to spring with this creamy and delicious raspberry custard that’s flavored with lime zest and tiny pieces of crystallized ginger. The fresh fruit, the citrus and the sweet spice work together beautifully and also give this easy-to-make dessert a wonderful texture.

Three small ramekins filled with baked raspberry custard and purple spring greenery.

This post was originally published on April 29, 2019.

Raspberry custard ingredients and measurements:

All ingredients and amounts needed to make raspberry custard.

How to make raspberry custard:

This is a baked custard and the recipe starts with the preparation of a water bath: heat the oven to 325 degrees F., get out a baking pan, set five 2-ounce ramekins into the pan and then get a kettle with water to boil.

RECIPE NOTE: Small (2-ounce) ramekins work best here because the custard layer needs to be shallow enough to allow the ginger pieces to be evenly distributed. In larger ramekins, the ginger will just sink to the bottom.

While the oven and the water are heating, prepare the custard: add 1 cup heavy cream to a saucepan and bring it to simmer. Whisk 3 egg yolks with 2.5 tablespoons granulated sugar and the zest of 1 lime. Once the cream is hot, slowly whisk it into the egg mix.

Next, stir in 3 ounces frozen raspberries* and 1.5 ounces minced crystallized ginger and with that your custard is done. Using a small ladle, transfer the custard into the ramekins, then fill the baking pan with hot water and set it in the oven for 35 to 45 minutes.

*RECIPE NOTE: Be sure to drain the thawed raspberries well before using. Too much raspberry juice will dilute the custard too much.

The custard is done when it no longer jiggles in the middle when you gently shake the baking pan. Take the ramekins out of the oven, let them cool completely and then chill them in the fridge for at least one hour.

More delicious fruit desserts:

Three small ramekins filled with baked raspberry custard and purple spring greenery.
Print Recipe
5 from 2 votes

Raspberry Custard

Say hello to spring with this creamy and delicious raspberry custard that’s flavored with lime zest and tiny pieces of crystallized ginger. The fresh fruit, the citrus and the sweet spice work together beautifully and also give this easy-to-make dessert a wonderful texture.
Prep Time10 mins
Cook Time45 mins
Chill Time1 hr 30 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: raspberry custard
Servings: 5
Calories: 165kcal

Ingredients:

  • 1 cup heavy cream
  • 3 egg yolks
  • 2.5 tablespoons granulated sugar
  • zest of one lime
  • 1.5 ounces crystallized ginger, minced
  • 3 ounces frozen raspberries, thawed and drained*
  • chopped pistachios, optional

Instructions:

  • Heat the oven to 325 degrees F.
  • Bring a kettle with water to boil for the water bath.
  • Add cream to a saucepan and bring to a simmer.
  • Whisk egg yolks and sugar until combined and lighter in color and texture than when you started.
  • Whisk in the lime zest.
  • Slowly add the cream to the egg mix while whisking continuously.
  • Stir in the crystallized ginger and the raspberries.
  • Place five 2-ounce ramekins into a baking pan.
  • Divide the custard among the ramekins, taking care to distribute the ginger and raspberries more or less evenly.
  • Fill the baking pan with boiling water, about half-way up the outside of the ramekins. (Take care not to let any water get into the ramekins).
  • Bake the custard until set (35 to 45 minutes).
  • Let cool, cover and refrigerate for at least one hour.
  • Sprinkle with chopped pistachios (optional).

Notes:

*Be sure to drain the raspberries well; too much juice will dilute the custard too much.

Nutrition

Calories: 165kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

Want to save this recipe idea for later? Pin it:

Three small ramekins filled with baked raspberry custard and purple spring greenery.

6 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.