Photo: © Martin Morrell
Yield
12

Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries or pitted cherries, too.

How to Make It

Step 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.

Step 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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