ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cobbler Custard Cups

Prep time 15 mins
Bake time 20 mins
Cool time 40 mins
Yield Makes 8 servings
Premium ice cream gives the custard an extra-rich texture, but other brands can also be used in this recipe. The addition of flour eliminates the need for a troublesome water bath.

Ingredients

  • 1 1/2 cups fresh blackberries
  • 1 1/2 cups peeled and chopped fresh peaches (about 2 large)
  • 1 pt. premium vanilla ice cream, melted
  • 1/4 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 (5.25-oz.) package sugar cookies, coarsely chopped

How to Make It

  1. Preheat oven to 350°. Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups (about 1/3 cup per custard cup).

  2. Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15- x 10-inch jelly-roll pan.

  3. Bake at 350° for 20 to 25 minutes or until custard is set. Cool on pan 40 minutes.

  4. Note: For testing purposes only, we used Häagen-Dazs Vanilla Ice Cream and Pepperidge Farm Sugar Home Style Cookies. We also tested with Blue Bell Homemade Vanilla Ice Cream.