Photo of Individual berry custards by WW

Individual berry custards

Points® value
Total Time
1 hr
20 min
40 min
Elegant and easy, this dessert would be welcome at the end of a special dinner or a more low-key, casual meal. The water bath is necessary for these custards to evenly distribute heat around the custard cups, which helps ensure the eggs won’t curdle. It also adds moist air to the inside the oven, which helps prevent the top from drying out and cracking before the inside is cooked. These custards can be served warm or cold. To serve cold, cover cooled custards with plastic wrap and refrigerate. Top with whipped cream and raspberries just before serving. Feel free to use any combination of seasonal berries in this recipe such as blackberries, golden raspberries and/or strawberries.



3 large, beaten

Part-skim ricotta cheese

1½ cup(s)

Ground cinnamon

1 tsp(s)

Ground nutmeg

½ tsp(s)


cup(s), divided

Reduced fat vanilla wafers

24 item(s)


1 pound(s), washed, picked over and dried

Lite whipped topping

12 tbsp(s)


1 pound(s), washed, picked over and dried


  1. Place a roasting pan on the middle rack of the oven and fill it halfway up with water. (You will be placing twelve 2 1/4- X 3-inch custard cups in pan; water should not come more than halfway up the height of custard cups). Then preheat the oven to 350ºF.
  2. Combine the beaten eggs with ricotta cheese, cinnamon, nutmeg, and 1/4 cup of sugar in a medium bowl until well blended.
  3. Place a wafer on bottom of each custard cup; top each with 1 tablespoon of ricotta mixture. Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer. Fill custard cups with about 2 tablespoons more of the ricotta mixture so each wafer is completely covered.
  4. Carefully place the custard cups in the roasting pan (careful not to scald yourself with hot water). Bake until the top just starts to turn golden, about 35 to 40 minutes; carefully remove the custard cups from the hot water and allow to cool on a rack, about 30 minutes.
  5. Spray about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top.
  6. Serving size: 1 custard cup.