Prep 0 mins
Cook 2 hrs
This will work well with any fresh berry, or even bananas. Most of the cooking time is inactive and the time does not include chilling.
- 1 cup milk
- 1⁄2 teaspoon ground cinnamon
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1⁄2 cup sugar
- 1⁄4 cup all-purpose flour
- 3⁄4 cup heavy cream
- 3 cups fresh raspberries, washed hulled and dried
- Place the milk and cinnamon in a small saucepan over medium heat. When steam starts to rise from the milk, remove from heat.
- Meanwhile, beat the egg and yolk with the salt until light and foamy.
- Combine the sugar and flour in a bowl.
- Beat half the flour mixture into the eggs. Add half the milk and beat again. Add the remaining flour-sugar mixture, beat, then add remaining milk.
- Place the mixture in a small saucepan and turn the heat to medium-low. Cook, stirring constantly, until the mixture begins to boil; it will thicken almost immediately.
- Remove the custard from the heat and continue to stir for a minute or so longer.
- Cover and chill thoroughly, at least 1 hour and up to 12 hours.
- About 20 minutes before you serve, preheat the broiler.
- Stir in 1/4 cup of the heavy cream into the custard to lighten it. Whip the remaining cream until it holds soft peaks.
- Gently fold the cream into the custard.
- Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
- Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
- Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
- Serve straight away.