Baked Grand Marnier and Raspberry-Vanilla Custard Cups

By TrayH

Donna’s recipe is a definite winner, the custard was so creamy and absolutely delicious. The fresh, juicy raspberries was so refreshing and the addition of Grand Marnier makes this an elegant dessert for any dinner party.

Ingredients

• 1 pint raspberries
• 2 cups light cream
• 1 cup milk
• 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
• 2 eggs AND 3 egg yolks, extra
• 1/2 cup caster (superfine) sugar
• 3 tablespoons Grand Marnier®

Preparation

Step 1

* Preheat oven to 300 degrees F.

* Place raspberries in the bottom of a 6-cup ovenproof dish or in individual teacups or ramekins, set aside.

* Place the cream, milk, vanilla bean and seeds (or vanilla extract) in a saucepan over high heat until the mixture just comes to the boil. Remove from heat and set aside

* Place the eggs, extra yolks, and sugar in a medium bowl and whisk until well combined.

* Gradually add the hot cream mixture to the egg mixture, whisking well to combine.

* Add Grand Marnier®, whisking well to combine.

* Strain custard into a 6 cup ovenproof dish. If using individual cups ramekins, strain custard into a large, heatproof pouring vessel, then pour the custard into 6 X 1 cup-capacity teacups or ramekins.

* Place ovenproof dish or ramekins into a water bath (see recipe notes below).

* If using 6-cup ovenproof dish bake for 1 hour 25 minutes or until just set. If using 6 X 1-cup capacity ramekins bake for 45 minutes or until just set.

* Remove from the water bath and allow to stand for 15 minutes before serving.

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Recipe Notes:

To make a water bath, place a tea towel into a deep-sided baking dish, then place custard dish or individual ramekins on the tea towel. Pour in enough boiling water to come halfway up the sides of the custard dish or individual teacups or ramekins. This will ensure an evenly cooked custard.

*To ensure I don’t get any water into my custard, after I place the custard dish(es) into the baking dish I pull out my oven rack halfway, place the baking dish on the rack and then I fill with water. I then carefully push the oven rack back into position.