Raspberry Custard


Ingredients
1/4 cup unsalted butter, melted, plus more for buttering the pan
3/4 cup whole milk
3 eggs
rounded 1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2 cups raspberries
freshly whipped cream or vanilla ice cream, for serving
 
Instructions
  1. Preheat oven to 400 degrees F. Butter a 9-inch pie pan.
  2. Add milk, eggs, 1/2 cup sugar, flour, salt, and vanilla to a blender and combine. Add melted butter and blend until smooth about 30 seconds.
  3. Distribute berries evenly in pie plate and pour batter over top. Bake until puffed and mostly set in the center 20 to 25 minutes. The custard will deflate as it cools. Serve warm or chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Refrigerate leftovers.

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