Baked Raspberry Custard

Name: Baked Raspberry Custard
Ingredients: 3 cups fresh raspberries; 1/4 cup white sugar; 1 1/2 cups whole milk; 6 large eggs; 1 1/4 cups white sugar; 1 cup all-purpose flour; 2 1/2 tablespoons unsalted butter, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 1/4 cup coarse sugar

10 ingredients

4 steps

Ingredients

3 cups fresh raspberries
1/4 cup white sugar
1 1/2 cups whole milk
6 large eggs
1 1/4 cups white sugar
1 cup all-purpose flour
2 1/2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup coarse sugar

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
2

Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
3

Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
4

Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.