Family Table (Lyons Press, 2018) by Shaye Elliott proves that a homesteading dream can become a fruitful reality. Elliott brings readers recipes that stem directly from her own experience working her family’s farm, from complex dishes to simple sauces and butters. The following excerpt is her recipe for blackberry custard cakes.
I don’t care how many dessert recipes call for cream and eggs, it will never be enough for me! These individual custard cakes are a wonderful and simple dish to make for guests—or little ones who squeal with delight at seeing the custard cakes rise and fall in the 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
1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter six ramekins with your fingers, then dust lightly with flour.
3. 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!).
4. 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).
5. Pour the custard mixture over the berries, dividing evenly among the ramekins.
6. 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• Crusty Hash Browns Recipe
• Cream Cheese and Chive Potatoes Recipe
Reprinted with permission from Family Table (2018), by Shaye Elliott and published by Lyons Press.