Wild Raspberry Crème Caramel
This recipe is taken from the 1999 Milk Calendar. Who can resist tart, tantalizing raspberries coupled with a luscious, rich-tasting baked custard?
- Prep: 20 min
- Cooking: 45 min - 50 min
- Refrigeration: 1 h
Ingredients
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) lemon juice
- 1 cup (250 mL) fresh or frozen raspberries
- 4 eggs
- 2 egg yolks
- 1/2 cup (125 mL) sugar
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) 35 % cream
- 1 tsp (5 mL) vanilla extract
- Fresh mint sprigs
- Icing sugar
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Preparation
Preheat oven to 300 °F (150 °C).
Combine 1/3 cup (80 mL) sugar, lemon juice and raspberries in a 4 cup (1L) glass container. Microwave on High for 2 min, stirring frequently or until mixture boils. Divide among 6 lightly buttered custard dishes; let cool.
In a bowl, beat eggs and yolks with 1/2 cup (125 mL) sugar until light. Beat in milk, cream and vanilla extract. Divide among prepared custard dishes.
Place dishes in a 13 x 9-inch (33 x 23 cm) baking dish. Pour enough boiling water into pan to come halfway up sides of the dishes. Bake for 45 to 50 min or until a knife inserted in centres comes out clean. Cool to room temperature and refrigerate for at least 1hr before serving.
To serve, dip dish in warm water and loosen custard edge with knife, invert onto dessert plates. Garnish with additional raspberries and mint sprigs, then dust with icing sugar.
Tips
Nutritional information
Per serving| Energy: | 283 Calories |
| Protein: | 8 g |
| Carbohydrate: | 34 g |
| Fat: | 13 g |
| Fibre: | 1 g |
| Sodium: | 75 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 113 mg |
| Vitamin B12: | 35 % |
| Selenium: | 29 % |
| Vitamin D: | 28 % |
| Vitamin B6: | 20 % |
