Baked Custard with Pear Raspberry Sauce

Baked Custard

  • 3 eggs, beaten (you may use Egg Substitute i.e. Eggbeaters®)

    Baked Custard with Pear/Raspberry Sauce

    Baked Custard
    shown here with Pear Raspberry Sauce
    with a touch of creme fraiche and lemon zest. A few raspberries on the plate would be perfect.

  • 1/2 c. sugar *
  • 3 c. milk (undiluted evaporated skim ok)
  • 1/2 tsp. ground nutmeg (freshly ground is best)
  • 1 tsp. vanilla extract
  • 1 tsp. butter
  • 1 tbs. granulated sugar for coating ramekins

*(to lessen sugars/carbs, use a sugar free sweetener here)

  1. Preheat oven to 300°F.
  2. Mix eggs, milk, sugar (sweetener), and vanilla extract and nutmeg in a medium-size bowl until smooth.
  3. Pour into six 3-inch buttered & sugared ramekin dishes or custard cups.
  4. Place the cups in an 8-by-11-inch glass baking dish filled halfway with water.
  5. Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center.

Cook completely and unmold onto a serving dish.  Pour pear sauce over, garnish and  serve surrounded by  a few fresh raspberries and a sprig of fresh mint.                                                            Serves 6

Pear Sauce

  • 2 fresh Comice pears (or other green variety, barely ripe
  • 1/2 cup fresh raspberries
  • 1/4 cup sugar  – or 2 tbs. Splenda® (or other SF sweetener)
  • 1/4 C. lemon juice
  • pinch of kosher salt

    A few raspberries are enough to flavor and color this sauce!

    A few raspberries are enough to flavor and color this sauce!
    Just remember to save a few for the serving plate!

  • Fresh mint (optional)


  1. Peel, pare and coarsely chop pears.
  2. Add to a food processor bowl with balance of ingredients except mint.  Run or pulse until well mixed and smooth.
  3. Pour over unmolded custards, garnish and serve.  Yummy if serve while slightly warm. (A touch of creme fraiche and lemon zest or mint to decorate.)

Note: This custard is good served cold with any fresh fruit as a light and healthy dessert,  especially good with fresh peaches and a drizzle of chocolate syrup.


This entry was posted in Cookbook, Diabetic Alternatives, Quick -Easy, QUICK FIXES, Spring Dessert, Summer Desserts, Taste Proven Recipes. Bookmark the permalink.

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