Ingredients
- 1 cup heavy cream
- 1 tsp vanilla paste or 1 vanilla bean
- 4 egg, separated
- 3/4 cup superfine sugar
- 1 tbsp cornstarch
- splash of rum or Grand Marnier (optional)
- 18 oz mixed summer berries, such as strawberries, blueberries, raspberries, and blackberries
Directions
Heat the cream in a saucepan on low heat with the vanilla paste or cut the vanilla bean in half lengthwise, scrape out the seeds with a small knife into the pan, and add the bean to infuse, too. Don’t let it come to a boil.
In another saucepan, beat together the egg yolks, sugar, and cornstarch and slowly pour the hot cream over the mixture. Place the pan over low heat and stir continuously until the custard thickens to the consistency of thin yogurt, 5 to 6 minutes. Don’t leave the custard on the stove without stirring or you will end up with scrambled eggs. Once thickened, remove from the heat. Add the splash of rum or Grand Marnier at this stage, if you wish.
Preheat the broiler to medium. Scatter the mixed berries in the bottom of either individual heatproof bowls or one large baking dish.
Beat the egg whites with a hand-held electric mixer until firm peaks start to form and carefully fold into the thickened custard. Pour the mixture over the berries and place under the broiler until an even golden brown, 1 to 2 minutes. Serve warm.
Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle Books, 2012.
