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Strawberry Baked Custard
This Baked Custard Recipe will soon become a family favorite! Use your favorite berries in this baked egg custard for an easy dessert.
Course
Dessert
Cuisine
American
Keyword
strawberry custard
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
people
Calories
255
kcal
Author
Emily Grace
Ingredients
4
cups
strawberries
(small to medium in size)
8
tbsp
granulated sugar
, divided
½
cup
Bob’s Red Mill OG All Purpose Flour
¾
tsp
salt
3
large eggs
1½
cups
sour cream
4
tbsp
unsalted butter
, melted
1½
tsps
lemon zest
Instructions
Wash, trim, and quarter all of the strawberries.
Preheat oven to 400°F.
Place eight 1- to 2-inch-deep (8-10 oz) individual baking dishes on a large baking sheet.
Coat each baking dish with cooking spray.
Toss strawberries with 1 tablespoon sugar in a medium bowl.
Whisk the remaining 7 tablespoons sugar, flour and salt in another medium bowl.
Add the eggs and whisk to combine.
Whisk in sour cream, butter and lemon zest until combined.
Divide the strawberries among the prepared baking dishes.
Top with equal portions of the custard. (Roughly a 1/3 cup for each.)
Bake until slightly puffed and just starting to brown, 20 to 25 minutes.
Let cool 10 minutes.
Serve warm.
Nutrition
Serving:
1
ea
|
Calories:
255
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
99
mg
|
Sodium:
277
mg
|
Potassium:
202
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
545
IU
|
Vitamin C:
43.2
mg
|
Calcium:
70
mg
|
Iron:
1
mg