Raspberry Custard Gratin is simple to make, with homemade Bavarian custard mixed with whipped cream, spread over the raspberries and toasted to perfection.
It took a few tries before I felt like the flavors and process for this recipe were just right, but my Raspberry Custard Gratin is ready and it’s fruity and creamy, with a tiny bit of toasty. It’s irresistible… but most important, it’s super easy.
Fresh raspberries get complimented but not overpowdered with the Bavarian custard and whipped cream mixture.
This custard is the same Bavarian Cream I use in my Cream Puff recipe (if you haven’t made those, you really must!) and it’s delicious and super easy to make. Feel free to make the custard a day ahead of serving. Then on the big day, you can get everything together in a short few minutes. (FYI, your custard may not turn out this dark yellow. I use eggs from my backyard chickens and the yolks are darker than most store-bought eggs.)
The custard is mixed with sweetened whipped cream for the perfect creamy mixture ready to be softened and caramelized under the broiler.
I love my 2-quart oval baker! It’s perfect for this recipe and many others. You can make the Raspberry Custard Gratin as well as Scalloped Hasselback Potatoes in it.
After the raspberries are covered, they’re ready to go under the broiler for just a few minutes. And during that time, the custard mixture becomes super creamy-soft with the perfect toasted, crispy top.
So there you go, simple, fresh flavors of cream and vanilla from the custard mix well with the tart ripe raspberries. And the texture is just right. Here’s a dessert that’s impressive yet easy to get perfect… everytime.
Raspberry Custard Gratin
- ¾ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 2 cups milk, heated to warm
- 4 egg yolks, beaten
- 2 teaspoons vanilla
- 4 pints fresh raspberries
- 1 pint heavy whipping cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
First, Make the Custard:
- Place 4 egg yolks in a medium bowl. Whisk them together and set aside.
- Mix ¾ cup sugar, ⅓ cup flour and ½ teaspoon salt in a medium saucepan. Stir in 2 cups warm milk. Cook over medium-high heat, stirring frequently. Mixture will thicken and eventually start to bubble. Cook one minute more while still stirring.
- Remove from heat. Quickly whisk about half of the mixture into beaten egg yolks.
- Blend this back into remaining hot mixture in the saucepan. Whisk constantly until mixture starts to bubble again. Cook for another 30 seconds or so but do not stop whisking.
- Remove from heat and add 3 teaspoons vanilla. Set aside, cover with plastic wrap and let cool while you make the whipping cream. You can set the custard in the refrigerator to cool quickly. The custard will continue to thicken as it cools.
- While custard cools slightly, place washed 4 pints raspberries in a 2-quart oval baker or similar ovenproof dish.
- Preheat oven to Broil (Hi) and place oven rack at middle position.
- Place 1 pint heavy whipping cream in bowl of stand mixer or medium mixing bowl. Add ⅓ cup granulated sugar and 1 teaspoon vanilla. Beat whipping cream into stiff peaks, this is important because the whipped cream will soften down when mixed with the custard.
- Stir the custard into the whipped cream and combine until the color is solid.
- Cover the raspberries with the custard mixture, you might not use all of it. Since the custard will expand when under the broiler, leave about 1-inch headroom between the custard and top of the dish (I usually have about one cup of the mixture that I don't use, but my dish is shallow).
- Place baking dish on rack under broiler and watch as it browns, about 5 minutes. The custard will start to melt to creamy smoothness and then the top will start to brown. Be careful, once you start to see a few dark spots across the top it will then quickly brown all over. Once the entire top is golden brown, remove from oven. Serve immediately.
- If you ensure the custard bubbles as directed, it will thicken perfectly and quickly after removing from the heat. Don't be intimidated, it's very easy.
- As mentioned in the intro, you may make the custard the day before serving. This will cut down prep-time a lot and then you can just whip your cream, layer together and broil quickly.
- Store leftovers in refrigerator, covered in plastic. Place cold dish in cold oven and then turn oven to 300F degrees. Let dessert slowly heat up for about 20 minutes then switch oven to Broil for another 3-5 minutes if desired.
Terri w says
Delicious! just like mother used to make it. Made this for friends and they loved it also. Thanks Sally!
amanda s says
This is amazing!! Super easy and incredibly delicious. I followed the recipe for the most part. I only had two pints of the raspberries, so added two of blueberries as well. definitely will make this again!
I love how easy this recipe is!
The Sweetness of the creamy custard pairs well with the tart berries and the top is nice and crispy like a creme brûlée. I’ll definitely be making this again !
Chris kramer says
Georgeous photos ! 👏 I’ll be makin this for sure on my anniversary week with the wife. Thanks
This looks amazing. And your cream puff recipe is the best.
This looks amazing. And your cream puff recipe is the best, so I imagine this will be great too! Can’t wait to make it