Raspberry Custard Cups
Little cups of joy.
To make these custard cups, you'll need: brown sugar, milk, cream cheese, flour, sugar, egg, cornstarch, raspberries and vanilla.
The custard starts with sugar, eggs, flour and cornstarch.
Then, of course, some milk.
After a few minutes on the stove, the custard thickened up beautifully -- silky smooth!
The "secret" ingredient: cream cheese!
Look at that texture.
Aren't these raspberries gorgeous?
We used six little ramekins, but you could probably squeeze everything into four larger cups if you're feeling hedonistic.
You want to make sure to nestle in as many raspberries as possible!
Picture perfect.
After a quick brulée, we sprinkled on the brown sugar and then popped them under the broiler again for about 30 seconds.
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Author Notes: This is such an easy dish, delicious dessert. I like to serve it for special guests. - SLD - SLD
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&M - A&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
- In a medium saucepan, combine the sugar, egg, flour and cornstarch. Mix Well.
- Add the milk and vanilla. Stir well with a wire whisk.
- 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.
- Add the cream cheese. Stir for two minutes, or until the cheese melts. Cover and refrigerate for 30 minutes, or until the custard cools.
- 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.
- 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.
- Your Best Raspberries Contest Winner!
Tags: sweet
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10 days ago T. Renea
Made these last night for mother in law dinner. It was a big hit! Going to try them with blueberries.
7 months 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!
10 months 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!
11 months ago KarenSue
Terrific!
11 months ago KarenSue
Terrific!
about 1 year 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!
over 1 year 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!
almost 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!
almost 2 years ago SLD
Your Welcome! I am glad that you enjoyed it! :)
over 1 year 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
almost 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! :)
over 1 year ago SLD
Thank You, Kimd. I, too, like to double the recipe because there never seems to be enough!!
almost 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.
over 1 year ago SLD
Thank You!
almost 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?
almost 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.
over 1 year ago SLD
Good Idea! I will try that the next time I make them :)
almost 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?
almost 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!
almost 2 years ago SLD
Thank You! I am sure just about any fruit would be delicious!
almost 2 years ago eric.januszewski
Just made these, they turned out to be amazing! Thanks for posting the recipe!
almost 2 years ago SLD
Your welcome. So happy that you enjoyed them!
almost 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.
almost 2 years ago SLD
It sounds delicious, Woodside. So glad you and your guests enjoyed them!
almost 2 years ago EmilyC
Congrats, SLD, on a unique, delicious dessert! I made them over the weekend and loved them!
almost 2 years ago SLD
Thank You, Emily C. I am glad that you enjoyed them!
almost 2 years ago lorigoldsby
congratulations on such a beautiful dessert!
almost 2 years ago SLD
Thank You!
almost 2 years ago WinnieAb
Congrats! These look wonderful :)
almost 2 years ago SLD
Thank You!
almost 2 years ago Midge
Congratulations SLD!!
almost 2 years ago SLD
Thank You!
almost 2 years ago gingerroot
Congratulations, SLD! Looking forward to trying these.
almost 2 years ago SLD
Thank You! I hope that you enjoy them.