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

Alain Coumont
Recipe by Food & Wine August 2009

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© Martin Morrell

Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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