Baked Strawberry Custards

Baked Strawberry Custards

2 Reviews
From: EatingWell Magazine, March/April 2017

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups trimmed and quartered small-to-medium strawberries
  • 8 tablespoons granulated sugar, divided
  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • 3 large large eggs
  • 1½ cups sour cream
  • 4 tablespoons unsalted butter, melted
  • 1½ teaspoons orange zest


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place eight 1- to 2-inch-deep individual baking dishes on a large rimmed baking sheet and coat with cooking spray.
  2. Toss strawberries with 1 tablespoon sugar in a medium bowl.
  3. 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.
  4. Divide the berries among the prepared baking dishes. Top with equal portions of the custard.
  5. 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 information

  • Serving size: 1 custard each
  • Per serving: 251 calories; 15 g fat(8 g sat); 2 g fiber; 26 g carbohydrates; 5 g protein; 54 mcg folate; 104 mg cholesterol; 18 g sugars; 13 g added sugars; 498 IU vitamin A; 50 mg vitamin C; 67 mg calcium; 1 mg iron; 263 mg sodium; 215 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, ½ fruit, ½ other carbohydrate, ½ medium-fat meat, 2½ fat

Reviews 2

March 13, 2017
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By: carmenn
My husband raved about it. Light easy dessert to make.
February 24, 2017
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By: Penelope Wall
These are best served warm. The strawberries are such a nice bright addition to eggy custard.
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