Summer Blackberry Custards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries or pitted cherries, too. Ingredients:
6 cups blackberries (2 pounds) |
1 1/2 cups whole milk |
1/2 cup heavy cream |
2 large eggs |
3/4 cup packed dark brown sugar |
1/2 cup all-purpose flour |
1 teaspoon pure vanilla extract |
1 tablespoon fresh lemon juice |
1/2 teaspoon grated orange zest |
Directions:
1. Preheat the oven to 450°. Spread 1/2 cup of the blackberries in each of twelve 4-ounce gratin dishes. Arrange the gratin dishes on 2 baking sheets.
2. In a bowl, whisk the milk with the cream, eggs, brown sugar, flour, vanilla, lemon juice and orange zest until smooth. Ladle 1/4 cup of the custard into each dish; bake for about 15 minutes, until the centers are set. Transfer the custards to wire racks and let stand for 30 minutes. Serve.
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