This recipe is adapted from the Southern Living: Ultimate Quick & Easy Cookbook: Incredibly Good, Unbelievably Easy — over 450 Superfast Recipes. It’s a quick custard buried in fresh whipped cream and berries and you can serve it in any kind of decorative class. I’ve packed away most of my decorative glasses, so I just used a couple of water glasses and made fairly large portions. Next time, I’d go with large wine glasses or possibly small tumblers.
The custard itself was pretty basic and only took a few minutes to make. I wish I’d discovered this recipe sooner because Todd enjoyed it so much and its open to so much improvisation. For instance, as I’m typing this I’m thinking how great the custard would be spooned into glass and layered Nilla Wafers, bananas and whipped cream, and served as Banana Pudding for two.
I halved the original recipe (and added a little butter) and got 2 very generous servings. Southern Living’s full version is here.
Custard with Whipped Cream and Blackberries
- 6 tablespoons granulated sugar
- 2 3/4 tablespoons all-purpose flour
- Pinch of salt
- 2 large egg yolks
- 1 cup milk room temp or warmed in microwave (I used 2%)
- 1/2 teaspoon vanilla extract
- 1 teaspoon unsalted butter
- 1/2 cup whipping cream
- 1 tablespoon sugar you can use a little less if you like
- 1 cup fresh blackberries
- Combine first 3 ingredients in a heavy saucepan not set over heat; whisk in egg yolks and whisk in about 1/3 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.