Raspberries are believed to have originated in Turkey, where they grew wild before being cultivated and spread throughout Europe by the Romans in the 4th century. As European settlers arrived in North America, they discovered that Native Americans were already using raspberries for both food and medicinal purposes. This rich history highlights the raspberry’s long-standing value across cultures and continents.
Ingredients
Custard
6 eggs (La Huertita)
2 teaspoons bourbon vanilla extract
4 cups whole milk
1/2 cup + 2 tbsp sugar
1/2 tsp salt
1 tsp butter
Raspberry sauce
2 cups raspberries (divided) (Hayton Farms)
1/3 cup honey (Novo Bees LLC)
1 tbsp corn starch
3 tbsp water (divided)
1 tsp butter
Directions
Custard
1. Preheat oven to 350 degrees. Butter 7 x 11 inch glass baking dish. Pour 1 inch water into 11 x 13 inch glass baking dish. Set 7 x 11 inch glass baking dish into baking dish with water. Set aside.
2. In a large bowl, with an electric mixer beat eggs, sugar and salt until frothy, about 30 seconds.
3. In a medium sized saucepan, pour in milk. Heat until 180 degrees or before milk starts to simmer. Do not boil milk.
4. Slowly pour hot milk into egg mixture while continuously mixing with electric mixer until fluffy.
5. Pour into prepared baking dish. Place dish in oven and bake for 40-45 minutes or until a knife comes out clean when inserted. Carefully remove baking dishes from the oven. Take the custard pan out of the water bath and place on wire rack.
6. Cool for 30 minutes. Cut into individual pieces. Spoon raspberries sauce over individual pieces. May also serve with whipped cream if desired. Store in refrigerator.
Raspberry sauce
1. In a small saucepan add 1 cup of raspberries, honey and 2 tbsp of water. Heat until mixture starts to boil.
2. With a mesh strainer over a small bowl, pour raspberries to remove seeds.
3. Return the raspberry sauce to pan. Add the additional 1 cup of raspberries to sauce and gently stir until the raspberries are coated.
Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”
