Baked Berry Custard

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Chef Abbie Gellman RD

Get the kids in the kitchen with this easy, delicious, and nutritious baked berry custard. This simple dessert is a crowd pleaser, chock full or berries and a puffed custard. Everyone will love their own individual portion, a perfect way to end any meal. Swap out the raspberries for blueberries, strawberries, or a mix of berries. Top with a dollop of creme fraiche, whipped cream, or plain Greek yogurt for an added twist.

How To Make Baked Berry Custard

First, preheat oven to 400 degree Fahrenheit.  Place four 2-3 inch deep ramekins on a rimmed baking sheet and coat with cooking spray.

Whisk together maple sugar, flour, salt, cinnamon, and nutmeg in a bowl.  In a separate bowl, beat egg and whisk in sour cream, oil, and zest.  Add the wet ingredients to the dry ingredients and mix together well.

Divide your berries among the four ramekins and top with equal amounts of the custard.  Get your kids involved by letting them make their own!  Bake for about 25-30 minutes, or until they are puffed and golden brown.  Cool for 10 minutes and serve with a dollop of yogurt, crème fraiche, or whipped cream and enjoy your Baked Berry Custard!

All About Berries!

Berries are delicious, sweet, juicy, and the perfect addition to these custards.  Berries in general are lower in sugar than other fruits, high in vitamin C, fiber, and antioxidants.  Let’s take a look at the individual berries I used in this recipe.

Blueberries are packed full of good nutrition.  They contain anthocyanins, which are plant compounds that give blueberries their beautiful blue color.  They contain Vitamin C, an important nutrient in wound healing and in the growth and development of tissues.  They also contain Manganese and a good amount of Fiber.  Fiber adds bulk and slows down the rate that you digest your food, keeping you full for longer!  When choosing blueberries, look for some that are plump, firm, and have a dark blue color.

Raspberries also contain important nutrients like Vitamin C, Folate, and Vitamin K.  When choosing raspberries, avoid wet or moldy berries.  You want them to be dry and plump.  I recommend not washing your raspberries until they are ready to eat.  This will help them stay fresh for longer!

What are your favorite berries to add to your Baked Berry Custard?  Tell me in the comments below!

Similar Pages:

Looking for more fruit desserts?  Try my Healthy Blueberry Crisp with Corn, Mixed Berry Yogurt Ripple Dessert, and Fruit Custard Pie with Pears!

Resources:

“Blueberry Nutrition.” U.S. Highbush Blueberry Council, https://www.blueberrycouncil.org/blueberry-nutrition/.

“Raspberries.” Have A Plant, fruitsandveggies.org/fruits-and-veggies/raspberries/.

 

Baked Berry Custard

Baked Raspberry Custard

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Course: Dessert
Keyword: kids, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
resting time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 2 tablespoons maple sugar
  • 3 tablespoons whole wheat pastry flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 large egg
  • ½ cup sour cream
  • 1 tablespoon vegetable oil
  • 1 teaspoon orange zest
  • 1 pint raspberries

Instructions

  • Preheat oven to 400 degrees F. Place four 2 to 3-inch deep ramekins on a rimmed baking sheet and coat with cooking spray.
  • Whisk sugar, flour, salt, cinnamon, and nutmeg in a bowl. In separate bowl, beat egg and whisk in sour cream, oil, and zest. Add wet ingredients to dry ingredients and mix together well.
  • Divide berries among the four ramekins then top with equal amounts of the custard.
  • Bake until puffed and golden brown, approximately 25-30 minutes. Cool for 10 minutes and serve with a dollop of yogurt, crème fraiche, or whipped cream.

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