We have a fantastic “no-spray” berry farm and orchard not far from our home. Maddie 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.

I think desserts like this are my favorite way to enjoy summer berries. Sure I like crisps, cobblers, pies and all those other yummy ways you can enjoy fruit, but custards like this are so simple to throw together, and they’re so deeply satisfying. If you make it with cream and eggs of the best quality (I use organic, raw cream and eggs from my backyard hens), this can be thought of as a nourishing dessert. It’s similar to a clafoutis or flougnarde, but there’s no flour (so it’s naturally gluten-free).

I roasted the blackberries first so that they’d be nice and soft, and so they’d give off some of their liquid and the custard would be firmer. The amount of sugar you should use really 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? 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).

Recipe for Blackberries in Vanilla Custard

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients:

*2 cups fresh blackberries
*1/2 cup organic heavy cream, preferably raw or at least not ultra-pasteurized
*2 tablespoons organic sour cream
*1.5 tablespoons pure vanilla extract
*1 whole egg
*1 egg yolk
*1/4-1/2 cup organic sugar or palm sugar
*seeds from 1 vanilla bean-optional

Directions:

1. Preheat oven to 425 degrees F.

2. Place blackberries in baking dish and roast for 15 minutes.

3. While the blackberries are in the oven, whisk the rest of the ingredients together.

4. 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.

5. Pour the custard mixture over the blackberries and return to the oven.

6. 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.

 

20 Comments

  1. 1

    Carrie@bakeaholic mama — August 21, 2011 @ 11:03 am

    Looks amazing!! I always love a custard and we happen to have a great blackberry harvest of our own out back. I’ll have to send my kids out picking so I can make this for dessert tonight!

  2. 2

    Suzanne — August 21, 2011 @ 11:31 am

    Just YUM. And WOW. Off to get some blackberries!

  3. 3

    Un postre genial para el fin del verano. | Blog a la Benedict — August 21, 2011 @ 12:05 pm

    [...] fin del verano.  Winnie Abramson nos enseña una genial receta para los últimos días de verano: Moras en un custard  de vainilla. Like this:LikeBe the first to like this post. Esta entrada fue publicada en Enlaces. Guarda el [...]

  4. 4

    Kelly Wilson — August 21, 2011 @ 1:52 pm

    Yummy!!!!!

  5. 5

    LiztheChef — August 21, 2011 @ 2:12 pm

    I love custard, just about my favorite dessert and I need a gluten-free one for my first San Diego food bloggers’ get-together later this month. Thanks!

  6. 6

    foodwanderings — August 21, 2011 @ 2:22 pm

    I love custards and my son decided this summer he loves blackberries. Maybe I didn’t buy themm in the past as much or maybe I just had them before anone can bat an eyelash. I make something similar with figs. This is beautiful!!

  7. 7

    Alison @ Ingredients, Inc. — August 21, 2011 @ 2:28 pm

    These look fabulous!

  8. 8

    Lana @ Never Enough Thyme — August 21, 2011 @ 2:30 pm

    What a beautiful custard, Winnie! Thanks for the tip about roasting the berries first – never thought of that.

  9. 9

    Shelby — August 21, 2011 @ 2:30 pm

    Love those fresh blackberries Winnie! I am going to mapquest this orchard to see how far it is from us!

  10. 10

    Lisa (This Little Piggy) — August 21, 2011 @ 7:37 pm

    Beautiful! Thanks for the info on the farm – will stop next time we come upstate – soon I hope.

  11. 11

    Ali — August 21, 2011 @ 9:08 pm

    Wow that last picture really has me drooling. Gorgeous pics and a great recipe :) I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun :)

  12. 12

    DessertForTwo — August 22, 2011 @ 11:56 am

    So unique! Looks absolutely delicious!

  13. 13

    Cookin' Canuck — August 22, 2011 @ 12:36 pm

    What a wonderful way to use those beautiful blackberries. Really lovely dessert, Winnie.

  14. 14

    Barbara | Creative Culinary — August 22, 2011 @ 3:29 pm

    It is a lovely dessert Winnie…right now wishing I could have a fruit dessert for every meal knowing our days our numbered. Luscious fruit in custard…what could possibly be better?

  15. 15

    Tara — August 22, 2011 @ 3:45 pm

    It’s cooking as I type–thank you! Love your site. I’ve already made the fermented pickles too. You rock!

  16. 16

    Paula — August 23, 2011 @ 6:52 pm

    This custard looks wonderful. I would have never thought to roast the blackberries first. Honestly, I have never thought to roast any fresh fruit before adding to anything. I’m now wondering what roasted apples would do for a pie?!

  17. 17

    Roxana GreenGirl — August 23, 2011 @ 8:23 pm

    we have a no-spray farm close by but our favorite berry is blueberry. Some how I don;t understand why I’m the only one that eats blackberries. Oh well, more for me!
    Your vanilla custard looks great, Winnie

  18. 18

    Jen @ My Kitchen Addiction — August 23, 2011 @ 9:13 pm

    Oh, this sounds (and looks!) absolutely lovely… Wishing I still had some blackberries left over from when I went picking. I used all of mine for jam. Might have to pick some more!

  19. 19

    megan @ whatmegansmaking — August 24, 2011 @ 4:53 am

    wow, this looks incredible. This might be my ideal dessert – great idea winnie!

  20. 20

    marla — August 25, 2011 @ 6:20 am

    Fun custard Winnie, love that you roasted the blackberries first.