Baked Raspberry Custard

Prep Time: 10 min

Cook time: 20-25 min

Serves: 6

Ingredients

 * 1/4 cup unsalted butter
 * 3/4 cup whole milk
 * 3 large eggs
 * 1/2 cup plus 1 tablespoon sugar
 * 1/2 cup all-purpose flour
 * 1/4 teaspoon coarse salt
 * 1/2 teaspoon pure vanilla extract (choose fair trade)
 * 2 cups raspberries (about 9 ounces)

Directions
Per serving; 254 cal; 11.4g fat (6.2 g sat fat);5.8g protein; 33.2 g carb; 3g fiber
 * 1) Melt - Preheat over to 400 F. In oven, melt butter in a 9-inch pie plate, about 6 minutes
 * 2) Blend - In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth. 30 seconds
 * 3) Bake - distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 Tbl sugar and bake until slightly puffed and just set in middle. 20 to 25 minutes. Heat broiler and broil until top is deep golden brown. 2 to 3 minutes. Serve warm.