Receta Baked Raspberry Custard...
Call me Madame de Sade, but to prove a point I had to administer a little pain...or, one might say, a little bad luck. The mister and I were out and about and we pulled up behind a car with two DVD's in the headrests for the little people in the back seats. I commented on all the new inventions/technology in cars - like those DVD's. It reminded me of when we drove across the country a hundred years ago with a little TV plugged into the cigarette lighter in the van. The TV sat on top of a cooler and was "tied" down with bungee cords so the kids could watch Mrs. Doubtfire a million times. One quick swerve or a sudden stop and that thing would have turned into a Scud Missile and taken out at least one of the kids and probably both dogs! He took exception to my use of the word lucky. He said, "We were not lucky, we just weren't unlucky!" He went on to explain that not having bad luck does not make one lucky. Deep, no? I had no idea he was capable of this level of thinking! Just last week he was thumping his chest and dragging his knuckles and now he's acting like a robe-wearing Oxford Professor! When we got home, the mister had a bit of bad luck himself...I made this dessert and gave it away without him having a taste. He was unlucky. Which, I've now learned it not the same as not being lucky!
This COULD NOT be easier to make...and if you're a custard fan, you're going to love this! Everything except the berries goes into the blender, 30 seconds later the custard is poured into the pan, berries are added and it's off to the oven to bake into a golden, puffed dessert that will have your eyes rolling back into your head.
Raspberries so big they could be hood ornaments! Just look at those! And they are sweet, too, but a little extra sugar on top is still the right thing to do - trust me. You can also substitute blackberries or blueberries for raspberries...it's berry versatile! Get out the ol' Meter and bang it 4 times...then once more for good measure and for those who are counting because this is dang, dang, dang, dang, dang good!
- Baked Raspberry Custard - Adapted From Every Day Food
- 1/4 cup butter, plus more for buttering pie plate
- 3/4 cup whole milk
- 3 large eggs
- 1/2 cup plus 2 tablespoons sugar, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 3/4 teaspoon vanilla
- 2 cups raspberries
- Whipped cream for topping, optional
Preheat oven to 400 degrees, with rack in center position. In a small microwaveable dish, melt butter the 1/4 cup of butter; set aside. With extra butter, liberally grease a 9-inch pie plate, bottom and sides. Place berries in pie plate and sprinkle with 1 tablespoon of sugar. In a blender, combine the milk, eggs, 1/2 cup sugar, flour, salt and vanilla. Process until smooth, about 20 seconds. Scrape down sides of blender. Pour in melted butter and process for 30 seconds more. Pour custard into prepared pie plate on top of berries. Sprinkle remaining tablespoon of sugar on top. Bake until slightly puffed and just set in the center, about 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, about 2 to 3 minutes, watching carefully so it doesn't burn. (This caramelizes the sugar on top so it's crispy when cut into!) This dish is best when served warm or at room temperature. Refrigerate any left overs. As if. A dollop of whipped cream is a nice touch, although unnecessary. Serves 6 to 8.
"Man does not live by words alone, despite the fact that sometimes he has to eat them." ~ Adlai E. Stevenson