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.
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- 1Place the milk and cinnamon in a small saucepan over medium heat. When steam starts to rise from the milk, remove from heat.
- 2Meanwhile, beat the egg and yolk with the salt until light and foamy.
- 3Combine the sugar and flour in a bowl.
- 4Beat 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.
- 5Place 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.
- 6Remove the custard from the heat and continue to stir for a minute or so longer.
- 7Cover and chill thoroughly, at least 1 hour and up to 12 hours.
- 8About 20 minutes before you serve, preheat the broiler.
- 9Stir in 1/4 cup of the heavy cream into the custard to lighten it. Whip the remaining cream until it holds soft peaks.
- 10Gently fold the cream into the custard.
- 11Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
- 12Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
- 13Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
- 14Serve straight away.
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Nutritional Facts for Raspberry Gratin
Serving Size: 1 (247 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 397.5
- Calories from Fat 195
- Total Fat 21.6 g
- Saturated Fat 12.4 g
- Cholesterol 169.7 mg
- Sodium 106.0 mg
- Total Carbohydrate 46.5 g
- Dietary Fiber 6.3 g
- Sugars 29.2 g
- Protein 7.0 g