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.
- 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.
Toss strawberries with 1 tablespoon sugar in a medium bowl.
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.
Divide the berries among the prepared baking dishes. Top with equal portions of the custard.
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
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