Raspberry Custard

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Hey there–  Those people at the Sprout’s market are pretty clever– They know if they mass boxes of pretty pink raspberries right by the front door of the store– so that you have to walk right on past them to get to the bread or bananas– well, they know, you won’t possibly be able to resist a tubful.  It works every time.

And after you’ve brought those tender little berries home, here’s a delectable way to consume them.  You can put the whole dish together in a few minutes and sit down with a book til it comes out of the oven.  Perfect!

RASPBERRY CUSTARD
1 cup flour
2 tab. sugar
1/4 tsp. salt
2 cups milk
1/4 cup melted butter
2 eggs
1 tsp. vanilla
6 oz. box of raspberries (about a cup)
1/4 cup sugar

In a mixing bowl stir together the flour, sugar and salt.  Then whisk in the milk, melted butter, eggs and vanilla.  Pour is it all into a 10″ baking dish sprayed with cooking spray.  Sprinkle the raspberries and sugar on top and pop it into a 400 even for 45 minutes until it’s puffy and nicely browned.
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This little dessert is so good hot or cold– an even better with a plop of whipped cream on the side.  Hope you run into some sweet berries and give it a try!

18 thoughts on “Raspberry Custard

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