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Raspberry Swirl Custard Base
Annie Graves

Raspberry Swirl Custard Base

4.91 from 11 votes
Try this Raspberry Swirl Custard Base! A creamy, velvety custard with a vibrant raspberry swirl that’s perfect for tarts, pies, or standalone desserts.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Custard Base
  • 2 cups whole milk or half-and-half for extra richness
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt
For the Raspberry Swirl
  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
Optional Add-Ins
  • 1 tbsp raspberry liqueur for extra flavor
  • A pinch of cinnamon for warmth
Substitutions
  • Dairy-Free: Use coconut milk or almond milk in place of whole milk.
  • Sugar-Free: Use a sugar substitute like erythritol or monk fruit sweetener.

Method
 

Prepare the Raspberry Swirl
  1. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
  2. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and form a syrupy consistency.
  3. Strain the mixture through a fine-mesh sieve to remove seeds, pressing down with a spoon to extract all the liquid.
  4. Set aside and let cool.
Make the Custard Base
  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until smooth.
  3. Heat the mixture over medium heat, stirring constantly, until it begins to steam but does not boil.
  4. In a separate bowl, whisk the egg yolks.
  5. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper them.
  6. Then, pour the tempered yolks back into the saucepan.
Cook the Custard
  1. Cook the custard mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  2. Remove from heat and stir in the vanilla extract.
Combine the Custard and Raspberry Swirl
  1. Pour the custard into serving dishes, ramekins, or a tart shell.
  2. Drop small spoonfuls of the raspberry puree on top of the custard.
  3. Use a toothpick or knife to gently swirl the puree into the custard, creating a marbled effect.
Chill and Serve
  1. Cover the custard with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully chilled.
  2. Serve as is, or use it as a base for tarts, trifles, or other desserts.

Notes

Nutritional Information (Per Serving):

  • Calories: 200-230
  • Carbohydrates: 20g
  • Protein: 4g
  • Fat: 12g
  • Saturated Fat: 5g
  • Sodium: 60mg
  • Fiber: 1g
  • Sugar: 15g
 

Notes/Advice:

  • Additions/Subtractions:
    • For a richer custard, use half-and-half or heavy cream instead of milk.
    • Adjust the sweetness of the raspberry puree to your preference—add more sugar for a sweeter swirl.
    • To make it even more indulgent, serve with a crumble topping or alongside a slice of sponge cake.