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Blackberry Custard Cake Recipe

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Feel free to sprinkle a little powdered sugar on top!
Feel free to sprinkle a little powdered sugar on top!
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“Family Table” by Shaye Elliott offers more than 80 recipes to ensure that you get the most from every ingredient, every time.
“Family Table” by Shaye Elliott offers more than 80 recipes to ensure that you get the most from every ingredient, every time.
6 servings SERVINGS

Ingredients

  • 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

Directions

  • 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.
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