Saturday, August 22, 2009

Raspberry Chocolate Custard

I got this recipe in a pregnancy email from What to Expect. I modified the original recipe a little to fit our tastes.

3/4 cup semi-sweet chocolate chips
6 oz fresh raspberries
1 cup milk
2 T. butter
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup all-purpose flour
1 tsp cinnamon
4 eggs
powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 in glass pie plate. You can use custard cups if you want.

Add raspberries and chocolate chips to pie plate and set aside.

In a small saucepan combine milk, butter, sugar and salt. Heat over low heat stirring often, until butter is melted and sugar is dissolved.

Remove pan from heat and stir in vanilla.

Sift flour and cinnamon together into a mixing bowl. Whisk in the eggs one at a time; beating until mixture is clump-free.

Slowly pour milk mixture into flour mixture, stirring until smooth. Pour over over raspberries and chocolate.


Bake for 35-40 minutes or until golden brown (or you can stick a fork in the center and it will come out clean). Cool slightly then dust with powered sugar and serve warm. Store leftovers in the refrigerator.

We loved this! It's just so easy but so gourmet!

1 comment:

SnoWhite said...

looks delicious! I just used our raspberries in dark chocolate raspberry cake -- but man, this one is going on my list next!