Raspberry Cup Custard with Graham Cracker Crust

Name: Raspberry Cup Custard with Graham Cracker Crust
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp dark rum; 6 larges egg yolks; 237 milliliters graham cracker crumbs; 473 milliliters heavy cream; 36 fresh raspberries; 118 milliliters sugar; 5 Tbsps unsalted butter, melted; 1 Tbsp vanilla extract

Raspberry Cup Custard with Graham Cracker Crust might be just the dessert you are searching for. This vegetarian recipe serves 4. One serving contains 836 calories, 9g of protein, and 68g of fat. A mixture of rum, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 4 hours and 10 minutes.

Instructions

Preheat the oven to 300 degrees and set a rack in the middle.

Equipment you will use

Oven

In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.

Ingredients you will need

Graham Cracker Crumbs

Custard

Butter

Crust

Sugar

Equipment you will use

Mixing Bowl

In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum.

Ingredients you will need

Vanilla

Cream

Sugar

Egg Yolk

Rum

Equipment you will use

Mixing Bowl

Sauce Pan

Whisk lightly, just to combine.

Equipment you will use

Whisk

Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups.

Ingredients you will need

Custard

Cream

Egg

Equipment you will use

Whisk

Place 6 raspberries in each cup, dunking them so they are coated with custard.

Ingredients you will need

Raspberries

Custard

Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn.

Ingredients you will need

Custard

Sugar

Equipment you will use

Broiler

Serve immediately after glazing.