Raspberry Custard Desert

I forgot to post the recipe for this desert from the other weekend. It was delicious but has to be served hot. You can substitute any type of berry.

Baked Raspberry Custard

1/4 cup unsalted butter

3/4 cup whole milk

3 large eggs

1/2 cup plus 1 tablespoon sugar

1/2 cup all-purpose flour

1/4 teaspoon course salt

1/2 teaspoon pure vanilla extract

2 cups raspberries (about 9 ounces)

Melt - Preheat oven to 400 degrees. In oven, melt butter in a 9 inch pie plate about 6 minutes.

Blend. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.

Bake. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle. 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.