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Amaretto Custard With Raspberries

southern.chef's picture
  Egg 6 , beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs), scalded
  Amaretto 2 Tablespoon
  Sweetened whipped cream 1 Tablespoon, sweetened
  Raspberries 2 Cup (32 tbs)

Combine eggs and sugar, beating well; gradually add milk, stirring constantly.
Stir in amaretto.
Pour into 6 lightly greased 6-ounce custard cups.
Place custard cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 375° for 15 to 20 minutes or until knife inserted in center of custard comes out clean.
Remove cups from water, and let cool.
Chill custard thoroughly.
Run a knife around edge of custard cups; unmold onto serving plates.
Top custard with a dollop of whipped cream, and then sprinkle with raspberries.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 204 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 220.4 mg73.5%

Sodium 102 mg4.3%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.3 g13.1%

Sugars 19.1 g

Protein 9 g18.8%

Vitamin A 7% Vitamin C 22%

Calcium 12.7% Iron 7.1%

*Based on a 2000 Calorie diet

Amaretto Custard With Raspberries Recipe