Ingredients for Vanilla Custards With Roasted Berries
- Whole Milk
- Vanilla Beans
- 4 large egg yolks
- Granulated Sugar
- All Purpose Flour
- Unsalted Butter
- 1 cup fresh blueberries
- Lemon
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How to Make Vanilla Custards With Roasted Berries
- In a small saucepan, combine 2 cups whole milk and the scraped seeds of 1 vanilla bean. Heat over medium heat until warm; do not boil. Set aside.
- (Optional: Microwave the milk and vanilla bean mixture until warm.)
- In the bottom of a small saucepan, whisk 4 large egg yolks and 1/4 cup sugar vigorously until pale and ribbon-like (about 1-3 minutes).
- Whisk in 2 tablespoons of all-purpose flour until fully combined.
- Whisking constantly, slowly drizzle the warm milk mixture into the egg yolk mixture, beginning with a small amount and then increasing to a thin stream.
- Cook over medium-high heat, whisking constantly, until the custard thickens and begins to bubble (about 1-2 minutes).
- Remove from heat. Stir in 1 teaspoon vanilla extract and 2 tablespoons of unsalted butter until combined.
- (Optional: For extra-smooth custard, strain through a fine-mesh sieve.)
- To cool quickly, place the saucepan in a larger bowl filled halfway with ice water. Stir until lukewarm.
- Divide the custard among serving dishes or ramekins.
- (Alternative cooling method: Pour hot custard into serving dishes, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill.)
- Preheat oven to 450°F (232°C).
- In a heatproof, shallow roasting dish, toss 1 cup blueberries with 1 1/2 teaspoons sugar.
- Roast for 12-15 minutes, gently rolling halfway through, until slightly softened and juicy but not bursting.
- Remove from oven and toss with 1/2 teaspoon lemon juice.
- Spoon the hot roasted blueberries and their juices over each custard.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
85g
Fat
21g
Carbs
9g
