Cobbler Custard Cups
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.
Yield: Makes 8 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
20 Minutes
Cool:
40 Minutes
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
Preparation
- 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.
- 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.
Cobbler Custard Cups Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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