Ingredients:

  • 2 cups (250g) fresh raspberries
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (8g) granulated sugar
  • 3 large (150g) eggs
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (95g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Generously brush the bottom and sides of a 9-inch oven-proof skillet or ceramic baking dish with melted butter. Sprinkle 1 tbsp of sugar over the butter and tilt the pan to coat the sides evenly.
  2. Prepare the custard batter. Using a blender, combine eggs, sugar, flour, milk, vanilla, salt, and lemon juice; blend on medium for 30-60 seconds until smooth. Alternatively, beat eggs and sugar vigorously by hand for 2 minutes until pale, then gradually whisk in flour, followed by the milk and vanilla.
  3. Scatter the fresh raspberries evenly across the bottom of the prepared baking dish.
  4. Pour the batter slowly over the berries until they are submerged. Bake for 30–35 minutes until the edges are puffed and mahogany-colored and the center has a slight jiggle.