Raspberry Custard Cups

July  4, 2011
9 Ratings
  • Serves 6
Author Notes

This is such an easy dish, delicious dessert. I like to serve it for special guests. - SLD —SLD

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Phoebe Irwin
    Phoebe Irwin
  • sweetE
  • Kt4
  • SLD

Recipe by: SLD

I am married to a great guy and together we have an amazing daughter. I have always loved to cook and was encouraged by my mother to get creative in the kitchen, and to always have fun. I have enjoyed passing on my love of cooking and baking to my own daughter, who is now a young adult and becoming quite creative in her own kitchen.

122 Reviews

Oaklandpat May 7, 2020
Has anyone tried this with frozen raspberries?
cheyenne June 14, 2018
Just made this delicious dessert! This was my first attempt at a custard-like dessert. One question if someone may thick should this be exactly once its pulled off the stove heat and poured into the bowl? And then once the cream cheese is added? The flavor is simply amazing I just hope I achieved the proper texture and thickness :) Thank you for this recipe!
brandyk October 3, 2020
I went by the pictures to determine thickness.
Phoebe I. August 18, 2015
Any thoughts on using goat cheese instead of cream cheese? I love the sound of this but don't generally keep cream cheese in the house, but we often get goat cheese in our CSA or at the farmer's market.
sweetE August 16, 2014
There are alot of comments on this, so forgive me if I'm repeating someone. Loved this recipe. For gluten free I subbed arrowroot for the flour (even exchange) and then didn't have to boil the custard as long. Also added some key lime juice I just happened to have in the fridge and Oh My Goodness! I piled rasperries and blueberries in the ramekins and stuffed them in the fridge. Can't wait to brule' tonight! August 14, 2014
I've made this several times since I discovered it 2 years ago. I absolutely love this recipe!
za'atar June 2, 2014
It is so nice to find a custard-like dessert that doesn't call for heavy cream! This is a great base recipe that could allow for endless variations. I agree with others that it's a bit too sweet, but the addition of some lemon would be delicious. Can't wait to make this again!
Lissa March 6, 2014
thank you for this recipe, it was a revelation, beautifully silky, creamy, I can't stop eating it. WOW
and so easy to make
Michelle February 13, 2014
Excited to try this; pardon my ignorance though, what is a broiler? Maybe it's called something different in Ireland.
linda June 19, 2016
It's the grill (the one in/above your stove)
J's M. January 29, 2014
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?
Woodside January 29, 2014
Yes. That's the way I usually prepare this.
T. R. June 8, 2013
Made these last night for mother in law dinner. It was a big hit! Going to try them with blueberries.
LizCo77 November 17, 2012
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!
Kt4 September 4, 2012
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!
KarenSue July 15, 2012
KarenSue July 15, 2012
sometimesOctavia March 29, 2012
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!
jebida November 7, 2011
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!
constanterratic August 10, 2011
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!
SLD August 25, 2011
Your Welcome! I am glad that you enjoyed it! :)
constanterratic November 2, 2011
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
kimd August 7, 2011
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! :)
SLD September 26, 2011
Thank You, Kimd. I, too, like to double the recipe because there never seems to be enough!!
kathy.lautz July 26, 2011
Wonderful recipe! Glad to see a (partially) flour-thickened pudding. I for one, like the texture flour lends to the mouth feel.
SLD September 26, 2011
Thank You!
Xiang July 25, 2011
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?
favabean July 30, 2011
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.
SLD September 26, 2011
Good Idea! I will try that the next time I make them :)