Follow these steps for perfect results
frozen raspberries in syrup
thawed
eggs
milk
heavy cream
flour
sugar
sugar
vanilla extract
Preheat oven to 375°F (190°C).
Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish.
Spread the thawed raspberries and their juice evenly on the bottom of the pie plate.
Prepare the batter.
In a blender, combine eggs, milk, heavy cream, flour, 1/4 cup of sugar, and vanilla extract.
Blend until smooth and well combined.
Pour the batter evenly over the raspberries.
Sprinkle the remaining 1 tablespoon of sugar over the batter.
Bake in the preheated oven for 20 to 25 minutes, or until the pudding is set and golden brown around the edges.
Expert advice for the best results
For a richer flavor, use whole milk instead of low-fat milk.
If raspberries are very tart, add a bit more sugar to the batter.
Let the pudding cool slightly before serving.
Everything you need to know before you start
5 minutes
Can be made a day ahead and refrigerated.
Serve warm or cold, dusted with powdered sugar.
Serve warm with a scoop of vanilla ice cream.
Serve with fresh raspberries and a sprig of mint.
Light and sweet, complements the raspberry and vanilla.
Discover the story behind this recipe
Comfort food dessert
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