When May arrives, I start looking for rhubarb in the store to make a pie. This Rhubarb Custard Crumble Pie is one our family loves. Filled with tart rhubarb and a custard filling, then topped with a sweet crumble. It’s especially delightful with a dollop …
Baked Custard with Blackberries is a family favorite that I’ve enjoyed since childhood.
Back then, however, we simply devoured the custard pudding by itself. As an adult, I like to splurge and serve the custard with fresh berries and cream. But don’t get me wrong. It’s good by itself.
This is such an easy dessert to make. You can whip it up in minutes and put it in the oven to bake. It’s a light and cool dessert, perfect for summer entertaining.
Ingredients Needed to Make Baked Custard with Blackberries
- large eggs (3 of them)
- whole milk
- vanilla extra or seeds from 1″ vanilla bean
Instructions on Making this Recipe
Preheat oven to 325 degrees. In medium bowl, whisk together eggs, sugar, and salt. Slowly stir in milk and vanilla extract.
Fill six 6-oz custard cups or ramekins and set in an oblong baking pan. To make pouring easier, I will use a glass measuring cup to pour the custard mixture into the cups.
Sprinkle each cup with a dash of nutmeg.
Once you have the custard in the ramekins, pour hot water (not boiling) to the pan up to an inch. The water bath will help insulate the custard from the direct heat of the oven, so that the egg mixture cooks evenly.
Then set your timer and forget about it for about an hour while it cooks. Go clean your bathroom. Watch an episode of your favorite television show. Or take a nap.
Then after 55-60 minutes, bring it out from the oven and test to see if it’s done. To test, insert a knife in the center and if it comes out clean, it’s ready.
You may serve this dessert warm or cold. If the latter, allow the custard to cool for 20-30 minutes and then refrigerate for at least 2 hours to chill.
Serve in ramekins or invert custard onto individual serving dishes. Eat it plain or with berries and cream. Or drizzle caramel over it. That’s delicious too.
See more Dessert Ideas Here.
Baked Custard with Blackberries
- Preheat oven to 325 degrees. In medium bowl, combine eggs, sugar, and salt. Whisk together. Slowly stir in milk and vanilla.
- Fill six 6-oz ramekin cups with the egg mixture and set bowls in a shallow oblong pan. Sprinkle each with a dash of freshly ground nutmeg.
- Pour hot water (not boiling) into pan 1" deep. Bake for 50-60 minutes until custard is set and knife inserted in center comes out clean. Serve with fresh blackberries and whipped cream. Serves 6