Blackberry Custard Cake Recipe

article image
6 servings SERVINGS


  • Butter, for preparing ramekins
  • 2 cups fresh blackberries (or fruit of choice)
  • 1 cup cream
  • 1/2 cup organic, unbleached all-purpose flour, plus extra for preparing ramekins
  • 1/4 cup dehydrated whole cane sugar
  • 1 tablespoon maple syrup
  • 6 eggs
  • Pinch of finely ground sea salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • Butter six ramekins with your fingers, then dust lightly with flour.
  • Divide the berries evenly among the ramekins (unless you’re selfish and prefer to fill up yours slightly higher. Not that any selfless, loving mother would do such a thing!).
  • In a blender or bowl, combine the cream, flour, sugar, maple syrup, eggs, and sea salt. Mix, mix, mix, mix for about 1 minute on low (in the blender) or 2 to 3 minutes (if whisking by hand).
  • Pour the custard mixture over the berries, dividing evenly among the ramekins.
  • Bake for 30 minutes, until the tops are just barely golden and the middle of the custards are still slightly jiggly. These are best served warm with a dusting of powdered sugar.
  • More from: Family Table