Ingredients for Baked Raspberry Vanilla Pudding
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Raspberry Vanilla Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Raspberry Vanilla Pudding
- Preheat oven to 375°F (190°C). Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish.
- Gently spread 1 (12-ounce) package frozen raspberries and their syrup evenly over the bottom of the prepared dish.
- In a medium bowl, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
- Pour the custard mixture evenly over the raspberries.
- Sprinkle 1 teaspoon granulated sugar over the top.
- Bake for 20-25 minutes, or until the pudding is set and golden brown around the edges. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
84g
Fat
26g
Carbs
9g