Fresh raspberry custard is an amazing no bake dessert for summertime when you don’t want to turn on your oven. Similar to pudding, but much thicker with a more velvety mouth feel, homemade custard is amazing on its own or added into cakes or pies!
If you love custard, be sure to check out my recipe for The Best Banana Cream Pie and my Coconut Sweet Cream Pie, both of which include from scratch custard just like this!
Why You’ll Love This Recipe
It is raspberry season! And there is nothing better than using fresh fruit when it’s in season. If you have fresh and flavorful raspberries, then you should be making my Fresh Raspberry Custard! This recipe is a no bake dessert recipe, so you don’t even have to turn on your oven and you get a delicious cool treat that’s perfect for a hot summer day.
I use egg yolks in my custard, along with whole milk, and heavy whipping cream – so if you don’t do dairy, then sadly this recipe isn’t for you. To make a true custard, all of these ingredients are necessary and they lend to the richness and smooth mouthfeel that you get when you eat custard. I serve it with a little dollop of whipped cream and fresh raspberries. This is an amazing dessert to end a dinner on the patio.
Ingredients for Fresh Raspberry Custard
Organic Egg Yolks
Egg yolks are key for making a traditional custard that is thick and smooth, and one that isn’t airy. That’s what we’re making here! I use Organic Valley Large Eggs, so make sure you are using large eggs so the egg yolks are the right size.
Organic Cane Sugar
I use organic cane sugar, which is the same as white sugar or granulated sugar. But, I highly recommend using organic cane sugar as the flavor is so much better, and it’s better for you!
Organic All Purpose Flour
I use organic all purpose flour here, don’t substitute this for any other kind. You can buy whatever kind of organic all purpose flour you like best, even your grocery store brand will be just fine! But my favorite is Cairnspring Mills Organic All Purpose Flour!
Make sure you are using organic whole milk. It is super important to use whole milk when baking because the fat is needed in the recipe. My favorite is Organic Valley Grassmilk, but there are many other organic whole milks that are also delicious.
Organic Salted Butter
I use organic salted butter in this custard. If you do not have salted butter and are just using unsalted butter, be sure to add 1/8 teaspoon of salt to the custard along with the butter.
I use organic fresh raspberries here, as they provide a true raspberry flavor. Make sure you have flavorful raspberries, because if they are bland then this dessert won’t have much flavor either. So, be sure to try your raspberries before you make this to make sure they are good! Sometimes they can look delicious, but not be very sweet.
Organic Heavy Whipping Cream
I use organic heavy whipping cream to fold into the finished custard, and add a little dollop of whipped cream on top. I usually always use Organic Valley Heavy Whipping Cream, but you could also use a raw organic heavy whipping cream like Raw Farms by Organic Pastures.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Fresh Raspberry CustardDifficulty: Intermediate
Traditional custard, made using only the egg yolks, creates an unmatched texture. Add fresh raspberries and whipped cream, and you have a cool summer dessert that is sure to impress.
1 cup organic milk
4 organic large egg yolks
226 grams (1 cup) organic cane sugar
43 grams (1/3 cup) organic all purpose flour
1/4 cup (57 grams) organic salted butter
6 ounces organic raspberries
1 1/2 cups organic heavy whipping cream
2 teaspoons organic cane sugar
1 1/2 teaspoons organic vanilla extract
- In a small saucepan, add the milk and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
- Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
- In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
- Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
- Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
- Add in the butter, and stir to combine completely. Set aside.
- In a medium bowl, muddle 3 ounces of the raspberries. Pour the custard into the bowl over the raspberries, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
- In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
- Reserve 1/3 of the whipped cream (8 ounces or about 1 cup). Fold in the 2/3 whipped cream into the raspberry custard, and stir to combine completely.
- To serve: Add the custard into small dishes, top with a little dollop of whipped cream, and fresh raspberries.
- Store in the fridge, in an airtight container for up to 5 days.
- High Altitude — Follow the recipe as noted.
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