Summer Blackberry Custards

Serving Size: 12
Total Time:


  • 6 cup blackberries, 2 pound
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 2 large egg
  • 0.75 cup packed dark brown sugar
  • 0.5 cup all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 Tbsp fresh lemon juice
  • 0.5 tsp grated orange zest


1. Preheat the oven to 450°. Spread 1/2 cup of the blackberries in each of twelve 4-ounce gratin dishes. Arrange the gratin dishes on 2 baking sheets.

2. In a bowl, whisk the milk with the cream, eggs, brown sugar, flour, vanilla, lemon juice and orange zest until smooth. Ladle 1/4 cup of the custard into each dish; bake for about 15 minutes, until the centers are set. Transfer the custards to wire racks and let stand for 30 minutes. Serve.