Name: Recipe: Easy Vanilla Custard Pots with Raspberry Coulis
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: a few drops of vegetable oil; 40 g granulated sugar; 380 ml semi-skimmed a2 milk; 3 eggs; ½ tsp vanilla essence; 100 g raspberries – use frozen ones out of season; 1 dsp icing sugar; squeeze of lime juice

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These easy to make custard pots are a variation on the classic creme caramel. They are super easy to make, using just three ingredients plus some flavouring. Unlike a traditional custard they use whole eggs so there is no waste (or excuse to make meringues).

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Easy Vanilla Baked Custards with Raspberry Coulis

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5 from 1 vote

Recipe: Easy Vanilla Custard Pots with Raspberry Coulis

A super easy recipe for vanilla baked custards served with raspberry coulis

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Ingredients

For the Vanilla Custard pots

a few drops of vegetable oil
40 g granulated sugar
380 ml semi-skimmed a2 milk
3 eggs
½ tsp vanilla essence

For the Raspberry Coulis

100 g raspberries – use frozen ones out of season
1 dsp icing sugar
squeeze of lime juice

Instructions

For the baked vanilla custard
Preheat the oven to 150C / GM2
Pour the oil onto a piece of kitchen paper and lightly oil the inside of 4 x 150ml ramekins’
Put the sugar and milk into a saucepan. Bring to a simmer
Whilst the milk mixture is heating, crack the eggs into a bowl and whisk them using an electric whisk.
Slowly add the hot milk to the eggs, whisking all the time.
Put the ramekins in a large roasting tin, then pour the milk and egg mixture into the ramekins; you may need to strain it through a small sieve or tea strainer if there are any strands of egg.
Pop the baking tray onto the oven shelf then fill the tin with boiling water so it come up half way up the outside of each ramekin.
Bake in the oven for about 30 minutes until the baked custards feel firm to the touch when the centre is pressed gently, but still retain some wobble.
Carefully lift the ramekins out of the water bath and stand on a wire rack to cool. Once cool, pop them into the fridge to chill for a few hours of overnight.
For the raspberry coulis
Place all the ingredients into a mini chopper, blender or food processor and whizz until smooth. Pass through a fine mesh sieve to remove the seeds.
To serve
Carefully run a knife around the edge of the custard to loosen, put a plate over the top, flip upside down and gently shake if needed to coax out of the ramekin.
Serve with the raspberry coulis and some berries.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Easy Vanilla Custard Pots with Raspberry Coulis

Amount Per Serving

Calories 162 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 130mg43%

Sodium 91mg4%

Potassium 216mg6%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 7g14%

Vitamin A 275IU6%

Vitamin C 6.9mg8%

Calcium 139mg14%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Pudding

Cuisine: Custard

Keyword: Vanilla Custard Pots

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Milk contains different beta-casein proteins, the A1 and the A2, many people who believe they are intolerant to milk and dairy, or think that they are lactose intolerant might be reacting to the A1 protein found in milk, but be able to tolerate the A2 protein. a2 milk comes from cows who naturally only produce the A2 protein, so those with an A1 intolerance can safely enjoy milk.

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Recipe commissioned by a2 milk.

A super easy recipe for vanilla baked custards served with raspberry coulis

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Recipe: Easy Vanilla Custard Pots with Raspberry Coulis