Fresh Raspberry Custard
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 Bakery Famous Banana Cream Pie With Graham Cracker Crust and my Coconut Sweet Cream Pie, both of which include from scratch custard just like this! And, if you are looking for pudding, check out Homemade Vanilla Malt Pudding or Eggless Chocolate Peanut Butter Pudding.
A Quick Look At The Recipe
- Recipe Name: Fresh Raspberry Custard
- Ready In: 35 minutes
- Makes: 8 servings
- Main Ingredients: egg yolks, cane sugar, all purpose flour, fresh raspberries
- Flavor Profile: creamy sweet and tart raspberry
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: luxurious and creamy raspberry custard
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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 organic 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! Learn how to make custard the old fashioned way with this recipe! Also, check out Chocolate Protein Pudding With Bone Broth that is free of cornstarch.
- Fresh Raspberries: I use fresh raspberries in this organic custard that makes a naturally pink custard with no artificial colors!
- Sweet & Tart: This Fresh raspberry Custard offers a harmonious blend of sweet and tart 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.
What is custard?
Custard is similar to pudding, but it's made using only egg yolks while many pudding recipes also include a thickener like cornstarch. Old fashioned custard, like this recipe, gets its texture purely from egg yolks. I use egg yolks in my organic 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. You can serve this homemade custard on its own, like pudding, or you can also use it as a filling for pies and cakes too. So, let me show you how to make custard!
Ingredients
- 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!
- All Purpose Flour: I use organic all purpose flour here, don't substitute this for any other kind.
- 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.
- 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.
- Raspberries: I use organic fresh raspberries here, as they provide a true raspberry flavor.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Fresh Raspberry Custard
- Always weigh ingredients for the best results.
- 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.
How to Make Fresh Raspberry Custard
- 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 about 5 to 10 minutes.
- Remove the pot from heat. Add in the butter.
- Stir to combine completely. Set aside.
- In a medium bowl, muddle half of the raspberries (85 grams). Pour the custard into the bowl over the raspberries.
- 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.
Recipe 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!
Once the custard is made, then store it in an airtight container in the fridge. It will last for about 5 days.
You can make the custard itself a few days in advance and leave it in the fridge (covered). It will last for about 5 days in the fridge in an airtight container.
How to Serve
This Fresh Raspberry Custard is delicious on its own, but I really love adding fresh raspberries along with Homemade Organic Whipped Cream. You can also serve this with your favorite cookies or biscotti, some of my faves are Eggless Chocolate Chip Cookies, Brown Sugar Shortbread Cookies, Coconut Vanilla Bean Mini Cookies, or Kamut Flour Biscotti.
You can also use this homemade custard as a filling for layer cakes, cupcakes, or even as a layer in bar recipes with The Best Homemade Graham Cracker Crust. Also, check out How to Make Chocolate Graham Cracker Crust from Scratch as a crust option too!
More Naturally Pink Desserts
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Fresh Raspberry Custard
Equipment
- Digital Food Scale
- Stand Mixer
- 3-Quart Pot
- High Heat Spatula
- Drink Thermometer
- Mixing Bowl
Ingredients
- 1 cup milk
- 4 large egg yolks
- 226 grams cane sugar
- 57 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 about 5 to 10 minutes. Remove the pot from heat. Add in the butter, and stir to combine completely. Set aside.
- Add in the butter, and stir to combine completely. Set aside.
- In a medium bowl, muddle half of the raspberries (85 grams). 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.
Video
Notes
- Always weigh ingredients for the best results.
- 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.
Nutrition
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So smooth and velvety, when you use egg yolks as a natural thickener you get a true custard like this! It’s perfect with whipped cream on top or I love adding into a graham cracker crust for an easy pie!