Baked raspberry custards with cream cheese & prosecco

 

Ain't no school, like the old school' is a saying i use often but it doesn't exactly apply to me in the kitchen. I like classic but with a twist. A kooky twist, based solely on whatever I'm craving at the moment. ‘I wonder what I can do with a pack of frozen raspberries?’ 'I have a bit of prosecco in the fridge.’ ‘I haven’t had cheesecake in a while’. 

And so it was decided that I needed to make baked custards with raspberries and of course the berries needed to be macerated in drowned in prosecco and not forgetting the spoonfuls of vanilla speckled cheesecake cream dropped in...

The answer was crystal clear, right! Anyhoo, enjoy your Monday!

Custard

3 eggs

1/2 cup fine sugar
2 cup heavy cream
1 cup whole milk
1/4 teaspoon salt
1 teaspoon vanilla paste
1/4 teaspoon ground nutmeg

Berries

250 grams frozen raspberries
1 tablespoons fine sugar
a glug of prosecco (enough to toss)

Cream cheese

1 tub Philadelphia cream cheese
2 tablespoons fine sugar
1 teaspoon vanilla paste

Toss the still frozen berries in the prosecco and sugar and set aside to thaw. 

Preheat oven to 150 degrees Celsius. Whip the cream cheese with the sugar and vanilla till creamy. Combine all custard ingredients till smooth. Pour into six ramekins, about two thirds full. Drop in some of the drained berries and half teaspoons of the whipped cream cheese. Place the ramekins in a large container and full half-way with water to form a water bath. Bake for 1 hour and 30 minutes or until a knife inserted into the center comes out clean. Refrigerate till serving. Serve with the remaining berries.

P.S. the serving tray is the Sittning cutting board from Ikea and the tea towel is from Bloomingville and purchased at ByZenz.