So, my apologies in advance, because you may notice that (once again) this “dessert” recipe focuses on two ingredients: eggs and cream.
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.
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
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…
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.
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