Easy Berry Custard Recipe

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Category:	Category: Delicious Desserts

Ingredients:	Ingredients: Butter, for buttering baking dish 2 c. raspberries or blackberries, fresh Handful of huckleberries, if available Grated zest of 1 lemon [opt.] 3 Tbsp. sugar 1 large egg 2 egg yolks 3 oz. milk 3 oz. heavy cream* 1 1/2 tsp. vanilla *Can use 6 oz. half 'n' half instead of milk plus cream

Directions:	Directions: Heat oven to 350º F. Butter a 9" round baking dish or pie plate. (For a double recipe, use a 9 x 13" glass pan.) Put berries in the dish and toss gently with lemon zest. In a medium bowl, whisk the sugar, egg, and egg yolks until well combined. Whisk in milk, cream, and vanilla. Pour over berries. Bake until custard is just set--it will still jiggle slightly in the center--about 20 minutes. Do not overcook or berries will seep liquid into the custard. (Frozen berries also create a watery custard.) Cool slightly and serve. Makes 2 large or 4 small servings. ~Adapted from Laura B. Russell's "Raspberry Lemon Custard" in the Oregonian Foodday 8-19-2015

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Easy Berry Custard Recipe

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