Raspberry Custard Cups

By • July 4, 2011 • 118 Comments


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Author Notes: This is such an easy dish, delicious dessert. I like to serve it for special guests. - SLDSLD

Food52 Review: These custard cups are the brilliant lovechild of raspberry cheesecake and crème brulée. You fold tangy cream cheese into an egg and flour-enriched custard, which is then studded with plump whole raspberries and covered in a cap of rich brown sugar. SLD has you brulée the custard and then sprinkle the sugar on top; we found that popping the ramekins back into the oven for a few minutes gave us that crisp shell we craved, but the choice is yours -- they're silky and delicious either way. -A&MA&M

Serves 6

  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon flour
  • 2 teaspoons cornstarch
  • 1 cup Milk
  • 1/2 teaspoon Vanilla
  • 4 ounces cream cheese, softened and cut into small pieces
  • 2 cups fresh Raspberries
  • 1/4 cup brown sugar
  1. In a medium saucepan, combine the sugar, egg, flour and cornstarch. Mix Well.
  2. Add the milk and vanilla. Stir well with a wire whisk.
  3. Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
  4. Add the cream cheese. Stir for two minutes, or until the cheese melts. Cover and refrigerate for 30 minutes, or until the custard cools.
  5. Preheat the broiler. Pour the custard into six custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes, or until the custard is golden in color.
  6. Sprinkle with the brown sugar. Set aside for one to two minutes, or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.

Tags: sweet

Comments (118) Questions (7)

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about 1 month ago Lissa

thank you for this recipe, it was a revelation, beautifully silky, creamy, I can't stop eating it. WOW
and so easy to make

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2 months ago Michelle

Excited to try this; pardon my ignorance though, what is a broiler? Maybe it's called something different in Ireland.

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3 months ago Mama B

If you made the recipe ahead up to the point where you pour the custard into the cups and then chilled them until you were ready to finish them, would the custard still be soft enough to push the raspberries into the custard?

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3 months ago Woodside

Yes. That's the way I usually prepare this.

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11 months ago T. Renea

Made these last night for mother in law dinner. It was a big hit! Going to try them with blueberries.

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over 1 year ago LizzyD77

I have made these several times for different occasions, and they have come out perfectly every time! I used neufchatel cheese, with no issues at all. It is trunly an amazingly simply, yet impressive recipe, which has made me look really good more than once now, so thank you!

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over 1 year ago Kt4

this came out awesome! and so simple!
i mixed crushed lavendar in with the milk and added a bit of Ryan's cream whiskey after the cream cheese. i don't have ramekins so just used bowls and couldn't broil. also, raspberries are expensive so i sliced flavorful strawberries over the top. a doubled recipe gave me the perfect amount for 5 people. i'm definitely making this again!

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almost 2 years ago KarenSue

Terrific!

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almost 2 years ago KarenSue

Terrific!

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about 2 years ago sometimesOctavia

This is seriously the simplest, easiest dessert recipe I've ever seen. It's so quick and uses ingredients I usually have. And it's delicious! People are always super impressed, especially if you take the couple minutes to brown the sugar on top. This is in permanent rotation in my house!

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over 2 years ago jebida

This was so simple! I made this recipe not once but twice this weekend! The first time I only got three ramekins out of the mix and they still weren't quite full enough for the sugar to really brûlée much under the broiler. The second time I used a shorter ramekin and set them up as close to the broiler as possible (top shelf)... perfection! What a perfect way to cap off a sunday roast! Thanks!

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over 2 years ago constanterratic

Sweet Marie! This recipe is brilliant! I almost ate the custard before adding the cream cheese, but I kept my cool so I could taste the dessert as it was meant to be eaten. No regrets there! I loaded the ramekins with an overflowing two cups of raspberries, and I was rewarded with a perfect balance of tart berry flavor and sweet custard. The cups weren't too sweet for me at all. Thank you for sharing this great recipe!

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over 2 years ago SLD

Your Welcome! I am glad that you enjoyed it! :)

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over 2 years ago constanterratic

After two months, I have to admit that I have made these custard cups three more times (I'm shameless), but I omitted the cream cheese, overloaded the cooled custard with pomegranate arils and I've found my go-to dessert for life, haha. Thank you again for a recipe that is so versatile and satisfying! I'm already dreaming of adding raisins, blackberries, or cranberries and almonds. :D

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over 2 years ago kimd

Delicious! I will definately make these again! The only problem is my ramekins must have been bigger and I only got 4. Oh, well, I guess I will DOUBLE the recipe next time! :)

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over 2 years ago SLD

Thank You, Kimd. I, too, like to double the recipe because there never seems to be enough!!

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over 2 years ago kathy.lautz

Wonderful recipe! Glad to see a (partially) flour-thickened pudding. I for one, like the texture flour lends to the mouth feel.

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over 2 years ago SLD

Thank You!

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over 2 years ago Xiang

Great recipe with creamy texture and the marriage of the berries and brown sugar is terrific. I found it just a bit too sweet for my taste. Adding the juice of one lemon to the cooled mixture allowed the tartness of the cream cheese to shine through just a bit more and we complimented you again while we enjoyed it. What do you think?

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over 2 years ago favabean

I had a hunch that it might be too sweet so I added the juice of half a lemon and the tartness tempered the sweetness. I also added a pinch or so of cardamom to the mixture which was lovely.

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over 2 years ago SLD

Good Idea! I will try that the next time I make them :)

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over 2 years ago Xiang

The recipe is easy, the creamy texture, berries and brown sugar are great,but I found it just a bit too sweet. Juice of one fresh lemon added to the cooled mixture made the tartness of the cream cheese just a bit more discernable and improved the taste for us. What do you think?

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over 2 years ago mbierlich

Congrats on the win! I made these this weekend and everyone loved them! Can't wait for another excuse to make them and perhaps try a different berry or fruit- although the raspberries were the perfect accompaniment to the sweet creamy custard!

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over 2 years ago SLD

Thank You! I am sure just about any fruit would be delicious!

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over 2 years ago eric.januszewski

Just made these, they turned out to be amazing! Thanks for posting the recipe!

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over 2 years ago SLD

Your welcome. So happy that you enjoyed them!

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over 2 years ago Woodside

I have made this twice, both times with blueberries. It's a great recipe. Made it for guests, who really enjoyed it. Lots of "Oh My!" and "What's in this?" I particularly like the smooth, creamy texture. Both times I deviated from the recipe by waiting to add the vanilla after I took the mixture off the heat, to avoid losing any of the vanilla flavor in the cooking. This is a keeper.

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over 2 years ago SLD

It sounds delicious, Woodside. So glad you and your guests enjoyed them!

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almost 3 years ago EmilyC

Congrats, SLD, on a unique, delicious dessert! I made them over the weekend and loved them!

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almost 3 years ago SLD

Thank You, Emily C. I am glad that you enjoyed them!

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almost 3 years ago lorigoldsby

congratulations on such a beautiful dessert!

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almost 3 years ago SLD

Thank You!