Savor the summer with this delightful blackberry custard recipe. Combining roasted blackberries with a rich, creamy custard, this gluten-free dessert is both simple to prepare and deeply satisfying. Enjoy it warm or chilled. Perfect for any berry lover!
We have a fantastic “no-spray” berry farm and orchard not far from our home. The kids and I picked lots of blackberries this past week. After much debate on my part about how to use them, I baked this luscious custard.
Desserts like this are my favorite way to enjoy summer berries. Sure, I like crisps, cobblers, pies, and all those other great ways to enjoy fruit, but custards like this are so simple to throw together, and they’re so deeply satisfying. And I think this is definitely one of those recipes where quality of ingredients goes a long way (think farm-fresh eggs and cream). The result is similar to a clafoutis or flougnarde, but there’s no flour (so it’s naturally gluten-free).
I roasted the blackberries first so they’d be nice and soft and to give off some of their liquid so the custard would be firmer. The amount of sugar you should use depends on how sweet your berries are; I found the 1/4 cup amount to be perfect, but if your berries are very tart, I’d use 1/2 cup. You can substitute another berry (raspberries or strawberries?) for the blackberries if you like.
This is delicious both warm from the oven or eaten cold out of the fridge (leftovers are nice for breakfast).
Blackberry Custard
Ingredients
- 2 cups blackberries fresh
- 1/2 cup heavy cream
- 2 tbsp sour cream
- 1.5 tbsp vanilla extract
- 1 egg whole
- 1 egg yolk
- 1/4 cup sugar
- seeds from 1 vanilla bean optional
Instructions
- Preheat oven to 425 degrees F.
- Place blackberries in baking dish and roast for 15 minutes.
- While the blackberries are in the oven, whisk the rest of the ingredients together.
- Remove blackberries from the oven and carefully transfer them to a different baking dish (reserve the blackberry juice for another purpose, if you like). Reduce the oven temperature to 375 degrees F.
- Pour the custard mixture over the blackberries and return to the oven.
- Bake for about 20 minutes, or until the custard is just barely set (a little jiggle in the center is ok because it will continue to cool a bit when it's out of the oven). Allow to cool slightly and serve warm.