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Dessert

Dutch Custard, or Baked Raspberry Pudding

A baked custard made with raspberries, sugar, eggs, and a puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Dutch Custard, or Baked Raspberry Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line a tart dish with puff pastry.

  3. Mix raspberries with 3 ounces of sugar and place in the tart dish.

  4. In a bowl, whisk together the eggs and remaining sugar until well combined.

  5. Pour the egg mixture over the raspberries.

Bake and serve

  1. Bake for 25 to 30 minutes until set and lightly golden.

  2. Remove from the oven and let cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they cook, giving it a firm, sliceable texture.
Raspberries
Add tartness and fruit flavour, and release juice that moistens the custard.
Sugar
Sweetens the custard and helps balance the tartness of the raspberries.
Puff pastry
Forms the crisp, buttery tart crust that holds the filling.

The step that matters

Baking until just set. Eggs set between about 160°F and 180°F, so pulling the tart too early leaves the custard runny, while overbaking makes it dry and rubbery. Look for a firm centre and light golden colour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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