So, my apologies in advance, because you may notice that (once again) this “dessert” recipe focuses on two ingredients: eggs and cream.
What can I say? I've got laying hens. And a dairy cow. And guess what goodness they offer up to me each day? No really, guess!
Wasn't that a fun game? The answer was eggs and cream.
Couple that with the flat of organic raspberries that I brought home from my neighbor/farmer/friend and the dessert sort of just… made itself. It just happened. I have no defense. And in defense of my friend fat, I eat a lot of it. All day every day. Because it's goooooood. And it's good for me. In this case, in the form of a fantastic raspberry custard cake recipe.
So if anyone emails me to say ‘Shaye! But that dessert is so full of cream and fat and eggs and all things horrible for you!' I shall mail you a pound of butter so that you can see for yourself the amazing healing, nurturing, deliciousness of fat. Just kidding. I would never do such a thing. I cling to every tablespoon of butter that I make like another pound isn't coming the next day.
Perhaps I need to work on my sharing skills.
…
….nah.
Raspberry Custard Cake
You will need:
– 2 cups fresh raspberries (or strawberries… or cherries…. or blueberries…)
– 1 cup cream
– 1/2 cup organic, unbleached all-purpose flour (no a whole grain, but a delicious splurge!)
– 1/4 cup dehydrated whole sugar cane (aka: rapadura)
– 1 tablespoon maple syrup
– 6 eggs
– Pinch finely ground sea salt
Directions:
1. Preheat the oven to 350 degrees.
2. Butter six ramekins with your fingers, then dust lightly with flour.
3. Divide the raspberries evenly amongst the bowls. Unless you're selfish, and you prefer to fill up yours slightly higher with raspberries. Not that any loving, selfless, kind mother would do such a thing. (Shaye hangs head in shame and walks away.)
4. In your super cool Vitamix (or a bowl… but it's not nearly as fun) combine the cream, flour, rapadura, maple syrup, eggs, and sea salt. Mix, mix, mix, mix for about 1 minute on low (in the blender) or 2-3 minutes if whisking by hand.
5. Pour the “custard” mixture over the raspberries in the ramekins like so:
Just in case the directions weren't clear. Here's a photograph. Hey – no judgement. Some of us are visual learners (points to self):
6. Bake for 30 minutes until the tops are just barely golden and the middle of the custards are still slightly jiggly. Like a pregnant woman's thighs (points to self again).
7. You can eat them hot. You can eat them warm. You can eat them cold. You can eat them with whipped cream. You can eat them with yogurt. You can eat them with a delicious frittata. You can eat them for dessert. You can eat them for breakfast. You can eat them while you're milking your cow because you're cray cray hungry and you need calories in any form that you can possibly get (points to self a third time).
Perhaps I'm divulging too much information…
Regardless.
These raspberry custard cakes whip up in just a few minutes and are so, so, so, SO, SOOOO delicious. I did that progression of ‘so' so that you could understand my enthusiasm for this dessert. It's arguable in my top five EVER. And that's say something for this hungry Mama.
Get it while the berry gettin' is hot!
And Happy Summer!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Raspberry Custard Cake
- 2 cups fresh raspberries ((or strawberries… or cherries…. or blueberries…))
- 1 cup cream
- ½ cup organic, unbleached all-purpose flour ((not a whole grain, but a delicious splurge!))
- ¼ cup dehydrated whole sugar cane (aka: rapadura))
- 1 tbsp maple syrup
- 6 eggs
- Pinch finely ground sea salt
Preheat the oven to 350 degrees.
Butter six ramekins with your fingers, then dust lightly with flour.
Divide the raspberries evenly amongst the bowls. Unless you're selfish, and you prefer to fill up yours slightly higher with raspberries. Not that any loving, selfless, kind mother would do such a thing. (Shaye hangs head in shame and walks away.)
In your super cool Vitamix (or a bowl… but it's not nearly as fun) combine the cream, flour, rapadura, maple syrup, eggs, and sea salt. Mix, mix, mix, mix for about 1 minute on low (in the blender) or 2-3 minutes if whisking by hand.
Pour the “custard” mixture over the raspberries in the ramekins.
Bake for 30 minutes until the tops are just barely golden and the middle of the custards are still slightly jiggly. Like a pregnant woman's thighs (points to self again).
You can eat them hot. You can eat them warm. You can eat them cold. You can eat them with whipped cream. You can eat them with yogurt. You can eat them with a delicious frittata. You can eat them for dessert. You can eat them for breakfast. You can eat them while you're milking your cow because you're cray cray hungry and you need calories in any form that you can possibly get (points to self a third time).
I am so making this with blueberries! YUM!
Can I eat them in a box? Can I eat them with a fox?
;-D
These looks heavenly-I’ll have to give them a try ASAP!
So entertaining….love it! I am making with cherries!
Yum! I Love Your Egg/Dairy ReCipes. We REcently Brought home Our Jerse Cow And 2 Month Old Heifer. I Also Have About 36 Layers So, I’ll Always Be Looking FOr Ways To Use Their Bounty 🙂
Ooh! Those look like popovers! Fruity popovers! I might need to try them with cherries sometime.
Tried out the custard cake. Delicious. Made it with Blackberries. Love your blog.
Love from Norway
Lill, my entire family comes from Norway! Glad to have you here!
Is it normal for them to deflate while they’re cooling? Mine did but they still tasted really good.
Shaye what do you think about making it in a bigger dish? I don’t have ramekins.
I’ve made it in a cake pan multiple times and it’s turned out FANTASTIC! and slices up beautifully.
Thank you!
Do you need to increase the baking time for the large pan? Also, does this need to be cooked in a water bath? Thank you, I’m really enjoying your blog.
Yes to the larger pan baking time – keep an eye on it until it’s just slightly jiggly in the middle still. And no, no water bath required!
I made this for dessert the other night, DELICIOUS!!! Thanks for the recipe!
I have blueberries on the fridge and inlaws to impress. Since my son doesn’t care for blueberries, I think I will make his with chocolate chips!!
Dang; you totally got my hopes up with the mailing of butter idea. I was hanging on every word! hahaha
Can I use an equal amount of sugar for the Rapadura? Thanks!
I haven’t ever tried this recipe with white sugar.
Shaye, This is a treat my husband loves! And, he doesn’t like desserts . Much. It has been made so many times, I’m thinking of posting it on the back of my kitchen cabinet door.
I made this with sliced black plums. Whew, next in favorite to the raspberry. Very good!
Do you think that these would work with canned raspberries? It’s wintertime and that’s all I have. I probably could go to the store to get some, but…. I have lots of raspberries that I canned this summer.
Yep! Give it a try!
Can you use frozen raspberries? Or would it not turn out the same? Thanks! Looks amaaaazing. Can’t wait to try it!!!
Yes, you can!
Should I use both the egg whites and the yolks? The recipe calls for 6 “eggs” so I’m trusting that I use both the whites and the yolks, but I just want to verify because, well, I’ve never made a custard cake before. 🙂 Thanks!
Just the yolks 🙂
Thank YOU so much for the reply! And, so quickly too! I was actually hoping it was just the yolks because of all the goodness in those little yellow things – raw or not. YUM!
Oops, should have read the comments before, I put the whole eggs. ? lol. And they overflowed. Still tastes good though. Maybe you should specify in the ingredients so folks like me who’ve never made custard before don’t make the same mistake I did :p
I Have made this recipe many times with whole eggs. Turns out great!
I’m so excited to have a recipe that will use my eggs and the fresh blueberries in my orchard! Been waiting a month for more since I ran out of the mine from last spring (in freezer). Can’t wait to try it!
This looks almost identical to the Cherry Clafoutis recipe (french pie) I stumbled across today….our neighbor has 2 trees loaded with sour cherries and I am going picking! 🙂
Thank you for this recipe. These are amazing Shaye! So simple and not overly sweet. I think I’ll try it with some lemon next time for another variation.
Fix this recipe to say just the yolks! I didn’t know that until I read the whole post!