A summer berry recipe in the middle of winter?? I know it sounds a bit strange to post a recipe that calls for summer berries in February!! But perhaps you, like me, have a nice little stockpile of frozen berries from your berry-picking and/or farmer’s market adventures this past summer. Yet, even if this isn’t the case, there are usually local markets that carry frozen berries at this time of year. (And let me assure you, another great option is to simply enjoy this delicious creamy custard all by itself!
Truth is, the boys and I are REALLY ready for summer! So as silly as it may seem, I must admit that this special treat brings a smile to our faces – that’s because each bite of this warm, creamy custard is just bursting with the sweet flavors of summertime!
Another wonderful thing about this recipe is that you can easily enjoy whipping it up with the kiddos! It’s just a few simple ingredients that come together beautifully, as you can see below. (And you can also make it dairy-free, see recipe note below!)
You don’t have to use real vanilla bean in this recipe, pure vanilla extract will do just fine. Frankly, any recipe that provides an opportunity to use a knife, is a sure fire way to get my youngest excited about being in the kitchen – LOL!
Similarly, a whisk works just fine to blend together the custard ingredients. But since I know my older son enjoys using the electric hand mixer, that’s what I brought out. (It’s a no-brainer that men of all ages just love power tools – LOL!)
When placing thawed blackberries and raspberries in the custard mixture, be sure to allow them to thaw completely and leave out the juices – those would make the custard too moist to set well.
This delightful creamy custard is a wonderful way to highlight the sweet flavors of summertime berries, or to simply enjoy all on its own!
P.S. You can also use this recipe to create adorable little individual chocolate-vanilla custard cups, like the ones shown above. I shared this as a sweet Valentine’s Day idea, but it’s also a great idea for anniversary celebrations, baby and bridal showers, Mother’s Day, or anytime you want to create a beautiful, delicious dessert for that someone special! You can find my Chocolate-Vanilla Custard Cups recipe over at Honeyville Farms Cookin’ Cousins Blog.
- 1 1/2 cups fresh or frozen organic berries
- 1 large egg, plus 1 egg yolk
- 2 tbsp pure honey (I prefer sage honey due to its mild flavor)
- 2 tsp organic coconut flour
- Seeds from 1 vanilla bean (or 2 tsp pure vanilla extract)
- 1/2 cup organic heavy cream (see *note below for DF option)
- 2 tbsp organic whole milk yogurt (see *note below for DF option)
- Preheat oven to 350 degrees. Lightly oil an 8-inch or 9-inch baking dish with coconut oil. (The larger the baking dish, the thinner the depth of the custard.)
- If using frozen berries, place them in a small bowl first and allow them to thaw completely.
- In a medium bowl, add the whole egg, egg yolk, honey, coconut flour and vanilla bean seeds (or extract). Use a whisk (or mixer) to thoroughly combine. Next, mix in the cream and yogurt, until smooth and creamy. (If DF, see *note below.)
- Carefully pour the custard mixture into prepared baking dish. Use your fingers to place the berries on top of the custard, making sure they aren’t clumped together in one spot. (If using thawed berries, do not place any berry juices in the custard. Either discard or save the liquid for another use.)
- Bake custard for about 25 minutes, until it’s very lightly browned along edges and set in middle (a slight jiggle in the center is fine, as the custard will continue to set a bit as it cools). Serve warm. Yum!
* Dairy-Free Option: Omit the cream and yogurt and substitute with 2/3 cup canned coconut milk. Here's a trick I use to ensure my coconut milk is well combined ... Heat some water in a small saucepan, until it just starts to steam (not boil). Then add the can to the pan of hot water and allow it to sit a few minutes to warm the milk. Next, shake the can thoroughly, then open. The milk will now be well combined and ready to use in your favorite DF recipes.
Tiffany @ DontWastetheCrumbs says
This looks SO good! Can we make some substitutions (since I don’t have some items and can’t shop until tomorrow). Half & half for heavy cream? Wheat-based flour for coconut flour? Homemade yogurt? Tempted to make this for lunch today! 😉
Hi, Tiffany! I think you could get away with those substitutions. Homemade whole milk yogurt is the best, so that’s a for sure. I am making this right now using coconut milk, to see if it can be made DF. I’ll come back and update if so. Lots of blessings, sweet friend! 🙂 Kelly
Hi! I was wondering if you could make these in muffin tins with cupcake liners? Thanks!
hi, Jennifer! not sure about muffin tin liners with this unless perhaps it’s the metallic type ones? if you decide to try it let me know though. Blessings, Kelly