Fresh Raspberry Custard
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Fresh Raspberry Custard is an amazing no bake dessert for summertime when you don't want to turn on your oven. Similar to pudding, but much thicker with a more velvety mouth feel, homemade custard is amazing on its own or added into cakes or pies!
If you love custard, be sure to check out my recipe for The Best Banana Cream Pie and my Coconut Sweet Cream Pie, both of which include from scratch custard just like this!
Table of contents
It is raspberry season! And there is nothing better than using fresh fruit when it's in season. If you have fresh and flavorful raspberries, then you should be making my Fresh Raspberry Custard! This recipe is a no bake dessert, so you don't even have to turn on your oven and you get a delicious cool treat that's perfect for a hot summer day.
I use egg yolks in my custard, along with whole milk, and heavy whipping cream for an old fashioned custard. To make a true custard, all of these ingredients are necessary and they lend to the richness and smooth mouthfeel that you get when you eat custard. I serve it with a little dollop of whipped cream and fresh raspberries. This is an amazing dessert to end a dinner on the patio.
Why You'll Love This Recipe
Creamy & Smooth: The creamy, luxurious texture of the custard is a major reason to love this dessert. Made the old fashioned way, with egg yolks, sugar, milk, and cream, this custard is cooked slowly to achieve a velvety, smooth consistency. Each spoonful melts in your mouth, providing a comforting and indulgent treat!
No Cornstarch: While some custards or puddings require cornstarch for thickening, this one is made the old fashioned and develops its texture solely through cooking egg yolks. It takes a little longer to make than pudding, but it's totally worth the effort!
Fresh Raspberries: I use fresh raspberries in this custard that makes a naturally pink custard with no artificial colors!
Sweet & Tart: This Fresh raspberry Custard offers a harmonious blend of tart and sweet flavors that is truly irresistible. The tartness of the fresh raspberries perfectly complements the smooth, sweet custard, creating a balanced and refreshing dessert. The natural tang of the raspberries cuts through the richness of the custard, resulting in a sophisticated and delightful dessert for both fruit and cream lovers.
Ingredients
Organic Egg Yolks
Egg yolks are key for making a traditional custard that is thick and smooth, and one that isn't airy. That's what we're making here! I use Organic Valley Large Eggs, so make sure you are using large eggs so the egg yolks are the right size.
Organic Cane Sugar
I use organic cane sugar, which is the same as white sugar or granulated sugar. But, I highly recommend using organic cane sugar as the flavor is so much better, and it's better for you!
Organic All Purpose Flour
I use organic all purpose flour here, don't substitute this for any other kind. You can buy whatever kind of organic all purpose flour you like best, even your grocery store brand will be just fine! But my favorite is Cairnspring Mills Organic All Purpose Flour!
Organic Milk
Make sure you are using organic whole milk. It is super important to use whole milk when baking because the fat is needed in the recipe. My favorite is Organic Valley Grassmilk, but there are many other organic whole milks that are also delicious.
Organic Salted Butter
I use organic salted butter in this custard. If you do not have salted butter and are just using unsalted butter, be sure to add 1/8 teaspoon of salt to the custard along with the butter. My favorite is Organic Valley.
Organic Raspberries
I use organic fresh raspberries here, as they provide a true raspberry flavor. Make sure you have flavorful raspberries, because if they are bland then this dessert won't have much flavor either. So, be sure to try your raspberries before you make this to make sure they are good! Sometimes they can look delicious, but not be very sweet.
Organic Heavy Whipping Cream
I use organic heavy whipping cream to fold into the finished custard, and add a little dollop of whipped cream on top. I usually always use Organic Valley Heavy Whipping Cream as I think it's the best.
Tools Needed
Mixing Bowl
High Heat Spatula
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Step by Step Instructions
Step 1
In a small saucepan, add the milk and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
Step 3
In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat. Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
Step 4
Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat. Add in the butter, and stir to combine completely. Set aside.
Step 5
In a medium bowl, muddle 3 ounces of the raspberries. Pour the custard into the bowl over the raspberries, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
Step 6
In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
Step 7
Reserve ⅓ of the whipped cream (8 ounces or about 1 cup). Fold in the ⅔ whipped cream into the raspberry custard, and stir to combine completely.
Step 8
To serve: Add the custard into small dishes, top with a little dollop of whipped cream, and fresh raspberries.
Baker's Tips
- It's important to not get any egg white in the yolks. You only want the fat here, if you have egg white the custard can be too airy.
- If you're stirring the custard and you begin to see clumps, then stir vigorously and quickly and they should dissolve. If you are getting clumps it can mean you're not stirring constantly, evenly, or enough.
- You can use strawberries in place of raspberries if you want.
- Store extra custard in the fridge in an airtight container.
FAQ's
This is an old fashioned custard, so it needs to set in the fridge for a while before you can fold in the whipped cream and enjoy it. Plan to make this at least 24 hours before you want to serve it. The custard has to sit in the fridge overnight so it's cold enough to not milk the whipped cream that's folded in to make this creamy and delicious!
This Fresh Raspberry Custard is delicious on its own, but I really love adding fresh raspberries along with Homemade Whipped Cream. You can also serve this with your favorite cookies or biscotti, some of my faves are Eggless Chocolate Chip Cookies or Kamut Flour Biscotti.
Once the custard is made, then store it in an airtight container in the fridge. It will last for about 5 days.
If you want to use this as a filling for cake, you can definitely do that! If you do, just be sure to store your cake in the fridge.
Craving More?
Fresh Raspberry Custard
Equipment
Ingredients
- 1 cup milk
- 4 large egg yolks
- 226 grams cane sugar
- 43 grams all purpose flour
- 57 grams salted butter
- 170 grams raspberries
- 1 ½ cups heavy whipping cream
- 2 teaspoons cane sugar
- 1 ½ teaspoons vanilla extract
Instructions
- In a small saucepan, add the milk and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
- Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
- In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
- Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
- Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
- Add in the butter, and stir to combine completely. Set aside.
- In a medium bowl, muddle 3 ounces of the raspberries. Pour the custard into the bowl over the raspberries, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
- In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
- Reserve ⅓ of the whipped cream (8 ounces or about 1 cup). Fold in the ⅔ whipped cream into the raspberry custard, and stir to combine completely.
- To serve: Add the custard into small dishes, top with a little dollop of whipped cream, and fresh raspberries.
- Store in the fridge, in an airtight container for up to 5 days.
Notes
Nutrition
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