Baked Raspberry Custard

This easy raspberry custard makes a creamy, fruit-forward summer dessert that you can whip up whenever the craving strikes. It calls for basic ingredients like eggs, flour, sugar, and milk, and requires no special equipment besides a blender (though you can whisk the mixture together by hand if needed). The flavor is reminiscent of cheesecake, but it’s far lighter thanks to the omission of cream cheese and gets its slightly crunchy, caramelized top from a sprinkling of sugar and a quick stint under the broiler. The custard is studded with tons of fresh raspberries but would be equally delicious with strawberries, blueberries, or peaches. Serve this just-sweet-enough recipe for dessert with a dollop of whipped cream or on its own for a brunch treat.

The Difference Between Custard and Pudding

Custards and puddings are both creamy, dairy-centric desserts that can be served on their own or as the filling for tarts and pies. They differ, however, in terms of ingredients and consistency. Custards are typically thickened with eggs and/or egg yolks and sometimes contain flour (as in this recipe). They're firmer in texture than puddings and can be baked, simmered, or steamed.

Puddings, meanwhile, look to a starch like cornstarch or tapioca for thickening purposes, though they often contain eggs as well. Consistency wise, they're less firm than custards and have a more jiggly, gelatinous texture.

Equipment for Baked Raspberry Custard

You'll only need two basic pieces of kitchen equipment to whip up this easy custard:

Pie plate: Use a nine-inch broiler-safe pie plate to make this recipe. (We don't recommend using glass as it can crack under the heat of the broiler.) You can also bake it in an aluminum dish, which makes for extra easy cleanup.

Blender: A countertop or immersion blender will make quick work of blending together the custard ingredients. If you don't have a blender, you can use a food processor instead or whisk together the ingredients by hand, just be sure to whisk in the eggs one at at time to ensure they're fully incorporated.

How to Tell When a Custard Is Fully Baked?

You'll know this custard is fully baked when it's slightly puffed and lightly browned around the edges. If you give it a quick wiggle, the center should be just set and not look wobbly or liquidy, and if you make a small cut into the center of the custard, you shouldn't see any liquid pooling within.