by SLD
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by James Ransom
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by James Ransom
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by alasully
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by alasully
A&M's Testing Notes:
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1/3 cup sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
2 teaspoons cornstarch Ask a question about this ingredient
1 cup Milk Ask a question about this ingredient
1/2 teaspoon Vanilla Ask a question about this ingredient
4 ounces cream cheese, softened and cut into small pieces Ask a question about this ingredient
2 cups fresh Raspberries Ask a question about this ingredient
In a medium saucepan, combine the sugar, egg, flour and cornstarch. Mix Well.
Ask a question about this stepAdd the milk and vanilla. Stir well with a wire whisk.
Ask a question about this stepBring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
Ask a question about this stepAdd the cream cheese. Stir for two minutes, or until the cheese melts. Cover and refrigerate for 30 minutes, or until the custard cools.
Ask a question about this stepPreheat the broiler. Pour the custard into six custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes, or until the custard is golden in color.
Ask a question about this stepSprinkle with the brown sugar. Set aside for one to two minutes, or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
Ask a question about this stepThis was so simple! I made this recipe not once but twice this weekend! The first time I only got three ramekins out of the mix and they still weren't quite full enough for the sugar to really brûlée much under the broiler. The second time I used a shorter ramekin and set them up as close to the broiler as possible (top shelf)... perfection! What a perfect way to cap off a sunday roast! Thanks!
Sweet Marie! This recipe is brilliant! I almost ate the custard before adding the cream cheese, but I kept my cool so I could taste the dessert as it was meant to be eaten. No regrets there! I loaded the ramekins with an overflowing two cups of raspberries, and I was rewarded with a perfect balance of tart berry flavor and sweet custard. The cups weren't too sweet for me at all. Thank you for sharing this great recipe!
After two months, I have to admit that I have made these custard cups three more times (I'm shameless), but I omitted the cream cheese, overloaded the cooled custard with pomegranate arils and I've found my go-to dessert for life, haha. Thank you again for a recipe that is so versatile and satisfying! I'm already dreaming of adding raisins, blackberries, or cranberries and almonds. :D
Delicious! I will definately make these again! The only problem is my ramekins must have been bigger and I only got 4. Oh, well, I guess I will DOUBLE the recipe next time! :)
Thank You, Kimd. I, too, like to double the recipe because there never seems to be enough!!
Wonderful recipe! Glad to see a (partially) flour-thickened pudding. I for one, like the texture flour lends to the mouth feel.
Great recipe with creamy texture and the marriage of the berries and brown sugar is terrific. I found it just a bit too sweet for my taste. Adding the juice of one lemon to the cooled mixture allowed the tartness of the cream cheese to shine through just a bit more and we complimented you again while we enjoyed it. What do you think?
I had a hunch that it might be too sweet so I added the juice of half a lemon and the tartness tempered the sweetness. I also added a pinch or so of cardamom to the mixture which was lovely.
The recipe is easy, the creamy texture, berries and brown sugar are great,but I found it just a bit too sweet. Juice of one fresh lemon added to the cooled mixture made the tartness of the cream cheese just a bit more discernable and improved the taste for us. What do you think?
Congrats on the win! I made these this weekend and everyone loved them! Can't wait for another excuse to make them and perhaps try a different berry or fruit- although the raspberries were the perfect accompaniment to the sweet creamy custard!
Just made these, they turned out to be amazing! Thanks for posting the recipe!
I have made this twice, both times with blueberries. It's a great recipe. Made it for guests, who really enjoyed it. Lots of "Oh My!" and "What's in this?" I particularly like the smooth, creamy texture. Both times I deviated from the recipe by waiting to add the vanilla after I took the mixture off the heat, to avoid losing any of the vanilla flavor in the cooking. This is a keeper.
It sounds delicious, Woodside. So glad you and your guests enjoyed them!
Congrats, SLD, on a unique, delicious dessert! I made them over the weekend and loved them!
congratulations on such a beautiful dessert!
Congratulations, SLD! Looking forward to trying these.
Congratulations on your win..........
Congrats on your win SLD! This is such a tasty looking recipe. I pretty much never use cream cheese, but I definitely will have to give it a try.
Thank You, fiveandspice, I hope that you enjoy them. I am also going to be trying your muffins -- they look delicious!
Congratulations, SLD!!
Excellent win! Congrats to you!
Congratulations, SLD! Lovely recipe indeed.
definitely going to try these; they look scrumptious. I keep looking at the picture and the berries on top look like strawberries; are my eyes deceiving me?
My! Made and served these tonight for company. We made 4 servings out of this recipe and there are no leftovers. My son's comment was "This deserves to win." He also loved the muffins. I love how easy this recipe is, and how good it tastes!
Thank You Sagegreen, I am glad that you enjoyed them. I am so excited about winning!
Congrats on making the finals, SLD! What a beautiful and creative recipe. These look and sound utterly delicious. I look forward to trying your recipe. I know that my husband will adore these custard cups -- creme brulee and cheesecake are his two all-time favorite desserts!
Thank You, cookinginvictoria. I hope that you and your husband enjoy them!
Would love to be one of your special guests! Looks very tasty and simple - will definitely try this.
Love cheesecake and creme brulee--this looks brilliant! Congratulations!
I just made these, and they are delicious! Definitely one for the keeper file!
Making them tonight!
on menu for dessert tonight!
These look so yummy! I had something like this years ago at a restaurant and it was one of my favorite desserts- these look beautiful!
And welcome to James Ransom
I love 'love child' desserts!!!!!!! These look gorgeous. Congratulations
nice recipe, congrats to you!
I am going to make this later in the weekend, too. So great to have company coming.
Thank You, Sagegreen. Let me know how they turn out -- I am sure they will be a hit!
Congrats SLD -- these look delicious AND easy to prepare, my favorite kind of dessert!
Congratulations on being a finalist SLD! These look delicious! I'm flattered to be up against you. :)
Thank You, fiveandspice. Your muffins look delicious as well.
This is so much fun!
Congratulations SLD! These look fabulous.
This one already has a silver cup. Did it compete in an earlier contest?
sounds REALLY delicious.
The site now gives silver cups to both finalists right off the bat, then changes the winning one to gold. Finalist recipes aren't eligible to compete again per the contest rules.
Really! So, if you have a silver cup you end up in recipe purgatory, never to have a chance to be in the book?
I guess it kind of is recipe purgatory. This is in the cookbook contest rules: 1. If a recipe is not chosen as a finalist for one contest, you may re-submit the same recipe for a future contest. (For example, Mom's Mud Pie could be submitted for Your Best Farm to Table Recipe and later for Your Best Kid-Friendly Recipe).
Hi all -- that was actually a typo in the contest rules, which we just fixed. Only winning recipes are disqualified from entering future contests. Sorry for the confusion! And from now on, the silver trophies shouldn't be showing up till a contest is over -- that was a bug. Thanks for bearing with us!
Congrats! These look awesome, and anything that's the lovechild of cheesecake and crème brulée has got to be delicious.
This looks divine! Yummmm. ;o)
Any chance you could substitute marscapone cheese for cream cheese?
Could I use a kitchen torch instead? I assume that's the idea you're going for here.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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To make these custard cups, you'll need: brown sugar, milk, cream cheese, flour, sugar, egg, cornstarch, raspberries and vanilla.
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The custard starts with sugar, eggs, flour and cornstarch.
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Then, of course, some milk.
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After a few minutes on the stove, the custard thickened up beautifully -- silky smooth!
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The "secret" ingredient: cream cheese!
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Look at that texture.
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Aren't these raspberries gorgeous?
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We used six little ramekins, but you could probably squeeze everything into four larger cups if you're feeling hedonistic.
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You want to make sure to nestle in as many raspberries as possible!
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Picture perfect.
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After a quick brulée, we sprinkled on the brown sugar and then popped them under the broiler again for about 30 seconds.
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Little cups of joy.
This is seriously the simplest, easiest dessert recipe I've ever seen. It's so quick and uses ingredients I usually have. And it's delicious! People are always super impressed, especially if you take the couple minutes to brown the sugar on top. This is in permanent rotation in my house!