Custard with Whipped Cream and Blackberries
Vanilla custard recipe which is best served cold with whipped cream and some kind of fresh fruit such as blackberries.
Servings 3
Cost 5
Ingredients
Custard:
- 6 tablespoons granulated sugar
- 2 ¾ tablespoons all-purpose flour
- Pinch of salt
- 2 large egg yolks
- 1 cup milk room temp or warmed in microwave (I used 2%)
- ½ teaspoon vanilla extract
- 1 teaspoon unsalted butter
Topping:
- ½ cup whipping cream
- 1 tablespoon sugar you can use a little less if you like
- 1 cup fresh blackberries
Instructions
- Combine first 3 ingredients in a heavy saucepan not set over heat; whisk in egg yolks and whisk in about ⅓ cup of the milk. Set over medium heat and gradually whisk in the remaining milk, whisking constantly until thickened -- original recipe said 5 to 7 minutes, but mine thickened in about 3 since it was a half batch. Remove from heat. Whisk in vanilla and butter. Divide evenly among 2 or 3 wine glasses; cool. Cover and chill 2 hours or until ready to serve.
- Before serving, beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread over custard. Top with fresh blackberries.
Notes
Chill time not reflected in prep or cook time.