Sour cream gives this healthy baked custard recipe richness and tang. It's delicious with in-season strawberries, but feel free to substitute whatever berries you can get your hands on. Source: EatingWell Magazine, March/April 2017

Lisa Weiss


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Place eight 1- to 2-inch-deep individual baking dishes on a large rimmed baking sheet and coat with cooking spray.

  • Toss strawberries with 1 tablespoon sugar in a medium bowl.

  • Whisk the remaining 7 tablespoons sugar, flour and salt in another medium bowl. Add eggs and whisk to combine. Whisk in sour cream, butter and orange zest until combined.

  • Divide the berries among the prepared baking dishes. Top with equal portions of the custard.

  • Bake until puffed and just starting to brown, 20 to 25 minutes. Let cool 10 minutes. Serve warm.


Equipment: Eight 8- to 10-ounce baking dishes

Nutrition Facts

251 calories; 15 g total fat; 8.4 g saturated fat; 104 mg cholesterol; 263 mg sodium. 215 mg potassium; 26.2 g carbohydrates; 1.9 g fiber; 18 g sugar; 4.5 g protein; 498 IU vitamin a iu; 1 mg niacin equivalents; 50 mg vitamin c; 54 mcg folate; 67 mg calcium; 1 mg iron; 19 mg magnesium; 13 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My husband raved about it. Light easy dessert to make. Read More
Rating: 5 stars
These are best served warm. The strawberries are such a nice bright addition to eggy custard. Read More