French · Dessert
Raspberry Custard Cups
A lightened spin on a classic raspberry custard tart, built without pastry: a silky cocoa-flecked custard set in ramekins, finished with a dollop of tangy Greek yogurt and a generous scatter of fresh raspberries.
$1
15 minsPrep
8 minsCook
143 minsTotal
MediumLevel
Nutrition per serving
152Calories
7.1gProtein
4.1gFat
22.7gCarbs
14.1gSugar
3.1gFiber
51mgSodium
101mgChol
1.7gSat Fat
264mgPotassium
156mgCalcium
0.8mgIron
0.7mcgVitamin B12
10.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the egg yolk, cornstarch, sugar and cocoa powder together in a bowl until smooth and pale.
2
Warm the skim milk in a double boiler until just steaming, then pour slowly into the yolk mixture, whisking constantly to temper.
3
Return the combined mixture to the double boiler and cook over gently simmering water, stirring constantly, until thickened to a custard consistency, about 5-6 minutes.
4
Remove from heat, stir in the vanilla extract, and pass through a sieve into two ramekins to remove any lumps.
5
Press a piece of cling film directly onto the surface of each custard and chill in the fridge for at least 2 hours until fully set.
6
Just before serving, spoon a dollop of greek yogurt over each custard and top with the halved fresh raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g skim milk
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.4 oz10g cornstarch
- 0.5 oz14g sugar white
- 0.1 oz3g vanilla extract
- 2.5 oz70g halved raspberry
- 0.1 oz4g cocoa powder
- 1.4 oz40g greek yogurt
