Baked Raspberry Vanilla Pudding

"From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish."
 
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photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
photo by Lori Mama photo by Lori Mama
photo by chia2160 photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
35mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
  • Spread raspberries and their syrup evenly over bottom of the dish.
  • Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
  • Pour over fruit; sprinkle remaining 1 T sugar over top.
  • Bake 20-25 minutes until set and golden around the edges.

Questions & Replies

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Reviews

  1. I was really hoping to give this recipe a great review because I love the combination of raspberries and vanilla pudding. However, I found this recipe too "eggy". I also think a 9-inch pie plate results in a thin layer of pudding...I had to scrape it out rather than scoop it into serving dishes. This recipe might be better baked in a pie crust. I will continue to tweak it, maybe reduce eggs and use cornstarch in place of the flour.
     
  2. I doubled this recipe and made two puddings last night to take to a potluck at church this morning. Unfortunately I will only be taking one of them with me. My DH and 2 older daughters all voted last night that we really should try one to make sure they turned out okay to take as it was a new recipe. That was their cover-up to "Wow! they smell so good." and "We might not get to try Mom's dessert". I love the fact that the custard isn't very sweet so the raspberry taste really shines through. The only issue I had is the custard tended to weep a little around the raspberries, so next time I will try omitting some of the raspberry syrup to see if that resolves the issue. Thanks for sharing your recipe KelBel.
     
  3. A delicious, simple baked custard recipe. I used frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) and sprinkled them with a little sugar as they were unsweetened. I used raw whole Jersey milk and very rich cream for the milk and cream, and double strength vanilla. I was able to whip it up and bake it while preparing dinner, then I let it cool while we ate. After dinner, I spooned it up and topped with whipped cream. It was lovely! I did go a little heavy on the berries--I used most of a 6 oz bag instead of only 10 ozs--but I loved the fruitiness of the final product. DH enjoyed it very well, too. DS didn't care so much for his, but he's not a berry fan (yet!). Thank you so much for sharing this recipe, KelBel!
     
  4. What a lovely dessert recipe! This is so easy but elegant for a special meal. We all LOVED it!!
     
  5. This was seriously yummy. I used frozen rasberries I had picked this summer and sprinkled them with sugar. I am going to be making this so often. I have a lot of blueberries so I will try it with those instead. The rasberries in it were fantastic though. I could go on and on... I just highly recommend this. So easy, would be a fun desert to make with kids. Thanks!
     
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Tweaks

  1. I was really hoping to give this recipe a great review because I love the combination of raspberries and vanilla pudding. However, I found this recipe too "eggy". I also think a 9-inch pie plate results in a thin layer of pudding...I had to scrape it out rather than scoop it into serving dishes. This recipe might be better baked in a pie crust. I will continue to tweak it, maybe reduce eggs and use cornstarch in place of the flour.
     
  2. This is light as a cloud and so easy to make, I plan on making this in individual oven-proof serving dishes also, I subbed frozen strawberries in syrup in place of raspberries, it is so good, what a great dessert recipe Kel, thanks for sharing, Kitten:)
     

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