Baked Raspberry Vanilla Pudding

Submitted by KelBel

"From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 4 eggs
• 1⁄2 cup milk
• 1⁄2 cup cream
• 1⁄4 cup flour
• 1⁄4 cup sugar, plus
• 1 tablespoon sugar
• 1⁄2 teaspoon vanilla

directions

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

Reviews

[swissms]

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.

 

[Chef Buggsy Mate]

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.

 

[Halcyon Eve]

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!

 

[Why Me]

What a lovely dessert recipe! This is so easy but elegant for a special meal. We all LOVED it!!

 

[Wobin]

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!