Summer Blackberry Custards
© Martin Morrell

Summer Blackberry Custards

  • ACTIVE: 15 MIN
  • SERVINGS: 12

Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries or pitted cherries, too.

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  1. 6 cups blackberries (2 pounds)
  2. 1 1/2 cups whole milk
  3. 1/2 cup heavy cream
  4. 2 large eggs
  5. 3/4 cup packed dark brown sugar
  6. 1/2 cup all-purpose flour
  7. 1 teaspoon pure vanilla extract
  8. 1 tablespoon fresh lemon juice
  9. 1/2 teaspoon 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.