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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.
How to make raspberry custard:
This is a baked custard and the recipe starts with the preparation of a water bath. You set 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. (As a side note, the reason why I chose such small ramekins here is because I wanted the custard layer to be shallow so that the ginger pieces would be evenly distributed. In larger ramekins, the ginger tends to sink to the bottom.)
While the oven and the water are heating, you can prepare the custard: you add 1 cup heavy cream to a saucepan and bring it to simmer. Meanwhile you whisk 3 egg yolks with 2.5 tablespoons granulated sugar and the zest of 1 lime. Once the cream is hot, you slowly whisk it into the egg mix.
Next you stir in 3 ounces frozen raspberries and 1.5 ounces minced crystallized ginger and with that your custard is done. Using a small ladle, you 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.
The custard is done when it no longer jiggles in the middle when you gently shake the baking pan. You take it out of the oven, let the ramekins cool completely and then chill them in the fridge for at least an hour.
Raspberry custard ingredients and measurements:
Tips to make this raspberry custard recipe:
Be sure to drain the thawed raspberries a bit. Too much raspberry juice will dilute the custard too much.
More delicious fruit desserts:
- Vanilla Cream with Cinnamon-Sugared Cranberries
- Ginger Honey Roasted Pears
- Star Anise-Poached Pears
- Black Forest Eton Mess
- Stovetop Apple Crisp
- Lemon Ginger Mousse
- Almond Orange Mousse with Anise
- Apple Tarts with Chai-Spiced Custard Sauce
- 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
- 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).
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