Baked Strawberry Custards 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.

active: 25 mins
total: 1 hr
Servings: 8


  • 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
  • 1 ½ cups sour cream
  • 4 tablespoons unsalted butter, melted
  • 1 ½ teaspoons orange zest


    Step 1

    Preheat oven to 400 degrees F. Place eight 1- to 2-inch-deep individual baking dishes on a large rimmed baking sheet and coat with cooking spray.

    Step 2

    Toss strawberries with 1 tablespoon sugar in a medium bowl.

    Step 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.

    Step 4

    Divide the berries among the prepared baking dishes. Top with equal portions of the custard.

    Step 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

Nutrition Facts

Serving Size: 1 custard each Per Serving: 251 calories; protein 4.5g; carbohydrates 26.2g; dietary fiber 1.9g; sugars 17.8g; fat 15g; saturated fat 8.4g; cholesterol 103.7mg; vitamin a iu 497.7IU; niacin equivalents 1.5mg; vitamin c 49.6mg; folate 54.3mcg; calcium 67.1mg; iron 1.1mg; magnesium 18.6mg; potassium 214.8mg; sodium 263.5mg; thiamin 0.1mg; added sugar 13g; calories from fat 134.7kcal. Exchanges:

1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 medium-fat meat, 2 1/2 fat


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