NOW IN SEASON AND AVAILABLE AT THE FARMSTAND:

NOW IN SEASON AND AVAILABLE AT
THE FARMSTAND:


Sweet Corn
Blue Lake Green Beans
Tomatoes
Raspberries
Blackberries
Summer Squash
See Canyon Apples











Monday, August 30, 2010

Baked Raspberry Custard Recipe

 


A while back, one of our customers shared this easy and delicious fruit custard recipe from the April issue of Everyday Food. Harmony has made it
about half a dozen times with raves from all who tried it.
Last night I made it and it was delicious, and best of all, it literally
takes less than 5 minutes to throw together.

Baked Raspberry Custard
1/4 cup unsalted butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup all purpose flour
1/4 tsp. salt
1/2 tsp. vanilla extract
2 cups raspberries (2 small baskets)


MELT Preheat oven to 400. In oven melt butter in a 9-inch pie plate, about 6 minutes.

BLEND In a blender combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla.
Add melted butter and blend mixture until smooth, 30 seconds.

BAKE Distribute berries evenly in pie plate and pour batter over top. Sprinkle
with 1 tablespoon of sugar and bake until slightly puffed and just set in middle,
20 to 25 minutes. Serve warm.

 

I used golden raspberries from the farm that I had in my freezer and they
worked great (no need to thaw). You could use any soft fruit in place
of raspberries like ripe peaches or pears.
 
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