Recipe Image

Baked Strawberry Custards

  • 25 m
  • 1 h
Lisa Weiss
“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.”


    • 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


  • 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
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