Photo of Individual berry custards by WW

Individual berry custards

6
5
5
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
12
Difficulty
Moderate
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.

Ingredients

Egg(s)

3 large, beaten

Part-skim ricotta cheese

1½ cup(s)

Ground cinnamon

1 tsp

Ground nutmeg

½ tsp

Sugar

cup(s), divided

Reduced fat vanilla wafer(s)

24 item(s)

Fresh blueberries

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

Lite whipped topping

12 Tbsp

Fresh raspberries

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

Instructions

  1. Place a roasting pan on middle rack of 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 oven to 350ºF.
  2. Combine 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 ricotta mixture so each wafer is completely covered.
  4. Carefully place custard cups in roasting pan (careful not to scald yourself with hot water). Bake until top just starts to turn slightly golden, about 35 to 40 minutes; carefully remove custard cups from hot water and allow to cool on a rack, about 30 minutes.
  5. Squirt about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top. Yields 1 custard per serving.