Warm Raspberry Egg Custards

Warm Raspberry Egg Custards

We have gone back and forth on raw cream. Currently, the only dairy Finn eats is raw, grass-fed butter and ghee. However, when we have given him raw cream, this recipe has gone down a treat.

We are able to get raw, grass-fed cream from a local farmer. We use it in all sorts of ways, and a few times a month we enjoy these little delights. They’re quick and easy to prepare and the recipe makes 6 single ramekins. I cook them all then hold two back and chill for later - to enjoy with our feet up after the kids have turned in for the night!

Ingredients

6 free-range egg yolks

2 cups raw cream (or not ultra pasteurised) OR replace with coconut milk (organic, with no fillers, gums etc. added)

1/4 cup maple syrup

1/8 teaspoon pure vanilla powder OR 1 teaspoon vanilla extract

1/2 cup fresh or frozen raspberries

Instructions

Preheat oven to 120C fan

Whisk egg yolks, cream, maple syrup and vanilla together by hand in a large jug to combine.

Place the ramekins into a deep baking tray (no need to butter them as you’ll be eating them direct from the ramekins, not turning them out).

Drop 3-4 raspberries into the bottom each dish.

Pour equal amounts of custard mixture into each ramekin.

Using a jug, pour hot water into the baking tray - until water is a few centimetres deep, or halfway up the ramekins.

Bake in the oven for 60 minutes for a softer custard. Cook for 10-20 minutes longer for a firmer dessert. These don’t rise, so you can check during cooking to see how hard you want them to be. The photo below was after 60 minutes and still had some wobble in the middle. Leave them longer for more of a solid egg custard. Especially if you plan to chill them.

Remove from the oven and allow ramekins to cool slightly before removing from the baking tray.

Serve alone or with more fruit if you’d like.