Summer Blackberry Custards

Photo: © Martin Morrell

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

Yield: 12
Recipe from Food & Wine

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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

Preparation

  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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