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  • Writer's pictureKate

Ding, Ding, Ding

That's the sound of the winner's bell !!

Have you ever wondered if it's possible to eat too many blueberries? Well, it is not. Armed with another few baskets of blueberries from my favorite blueberry man at Scott Howard Farms, I made what may be my favorite blueberry dish yet:

I started with a recipe from The Elliott Homestead, but you know I cannot leave anything as is, so I have tweaked it just a bit.

Berry Custard Cakes

– 2 cups berries (I used blueberries, but can't wait to use every other berry)

– 1 cup half-n-half

– 1/2 cup all-purpose flour

– 1/4 cup sugar (I like the tubinado raw sugar)

– 1/4 cup maple syrup

– 6 eggs

– Pinch salt

1. Preheat the oven to 350 degrees.

2. Butter six ramekins with your fingers (or, if you are not classy enough to have ramekins, use a muffin pan, small bowl, whatever. Just find something. Dust lightly with flour.

3. Divide the berries evenly in the dishes.

4. In a blender, combine the cream, flour, sugar, maple syrup, eggs, and salt. Mix for about 1 minute on low (in the blender) or 2-3 minutes if whisking by hand.

5. Pour the “custard” mixture over the berries in the dishes.

6. Sprinkle just a pinch of sugar on the top.

7. Bake for 30 minutes until the tops are just barely golden and the middle of the custards are still slightly jiggly.

I imagine this is enough for oh...say...a family of six. Or enough for one person to test the flavor profile at every temperature. Riiiiiiiiiiiiiight.

- Right out of the oven: Delicious

- After cooling for ten minutes: Delicious

- At room temperature: Delicious

- Chilled in the refrigerator: Oh good lord, this just gets better and better.

Feel free to top with whipped cream, ice cream or just gobble with a spoon as is. Me? I went with all of the above. Urp.

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