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Blackberry baked Custard

Preparation and cooking time
55 min
6 persons
  • Unsalted butter for greasing
  • 450g/1 lb blackberries
  • 250ml/8.7 fl oz whole milk
  • 60ml/2 fl oz heavy cream
  • 68g/2.2 oz sifted cake flour
  • 4 large eggs, at room temperature
  • 100g/3.5 oz granulated sugar
  • 1/8 tsp. salt
  • 1/2 tsp. almond extract
  • Confectioners’ sugar for dusting

Position a rack in the upper third of the oven and preheat to 175°C/347°F/gas 4. Butter a small frying pan. Arrange the berries in the prepared pan. In a saucepan over medium-low heat, heat the milk and cream until small bubbles appear around the edges of the pan.Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain. In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Place the pan on a baking sheet. Bake until browned, 45 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar and serve warm.