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(Raspberry custard, a Limousin specialty)




1 pound (450 grams) fresh raspberries

2 tablespoons raspberry brandy (optional)

4 large eggs

2 tablespoons (30 grams) unbleached flour

1 tablespoon (15 grams) sugar

1/4 teaspoon (1-2 grams) salt

1 cup (240 ml) cream or milk

1/2 cup (120 ml) cool water

5 tablespoons (75 grams) unsalted butter, softened and divided




Pick over and combine the berries in a bowl.  Sprinkle on the optional brandy and let stand.


Preheat the oven to 350 degrees.  Generously butter a 9 to 10" tart or flan pan.


Combine the flour, sugar and salt in a mixing bowl.  Beat in the eggs, one at a time.  Continue beating as you add the milk and water.


Distribute the raspberries in the prepared pan.  Spoon on the custard mixture.  Break the butter into small pieces and dot them over the surface of the pan.


Bake 20-30 minutes until fully set and firm to the touch.


Yield: 8 servings