Heartbeet Kitchen
Blackberry Baked Custard
October 17, 2016 in Fall · Gluten-Free · Nut-Free · Refined Sugar-Free · Summer · Sweets · 16 Comments

Blackberry Baked Custard

I’m calling this blackberry baked custard, but in all honesty, I’m not sure what it’s technical term should because it literally has a 3 pronged evolution. It changes (unexpectedly) from dutch baby, to claufoutis, to custard, depending on when you eat it. What I do know is that it’s incredibly delicious at any and all stages….  Softly sweet, studded with jammy blackberries, and real creamy. One bowl magic with ingredients you probably always have on hand, and the fruit can change with the seasons.

Inspiration came from Martha and Julia, their custard and flan both looked like the perfect way to showcase the berry of fall – {partner} California Giant blackberries. Both of the recipes used just a little flour, so I substituted tapioca starch and went the unrefined sugar route with maple syrup. Studying their recipes, I pictured it coming out of the oven like you see throughout this post, but I opened the oven to a big, gorgeous, poofy dutch baby.

Blackberry Baked Custard {a cross between a pudding and claufoutis}Blackberry Baked Custard {heartbeet kitchen blog}

Although it wasn’t what I was planning on, I figured I’d go with it, and rushed with the hot pan to photograph it before collapsing. But the fluffy cloud deflated in literally 30 seconds, leaving me a little deflated as well.

So stage one was a dutch baby. That sunk into stage two: a claufoutis. Still warm from the oven, I took a few tastes, trying to decide if it was still good despite it not being what I expected. And it certainly was. Browned on the edges, slightly airy, and a little bit of egg texture left. The flavor was spot on, delicately sweet and a hint of tartness from the blackberries was a nice contrast.

I declared the claufoutis a winner, something I could serve for dessert or an indulgent breakfast and tucked the leftovers in the refrigerator. The next morning it was the first thing I wanted a bite of, so I drove my spoon into the top.

PURE, DENSE, CREAMY BLISS. And a transformation into stage 3, custard, the real winner. My favorite stage of them all. The cold had worked its own kind of magic, solidifying the butter and protein from the eggs, giving it almost a cheesecake texture because it had been baked, rather than a soft pudding-like custard.

Blackberry Baked CustardBlackberry Baked Custard

Maybe I should have named it a blackberry baked chameleon, but I’m sticking with custard. And as odd of a technique it may be, I’ve written the recipe to reflect the chill and refrigeration, as I liked it best this way. Which also means that it’s a make-ahead dream for entertaining, just save the powder dusting for the grand finale right before serving. xo!

side note: I’m off to Salt Lake City later this week to gather with some blogger friends for a business brainstorm, which got me thinking about my luggage situation. I’d  love to know your suggestions on luggage, both large and carry-on, as my 10 year old purple beasts are on their way out. 

Blackberry Baked Custard {grain-free}Blackberry Baked Custard {gluten-free}

Thank you to California Giant Berries for sponsoring this post, and the wonderful, fresh blackberries that you can find in many different stores nationwide.

Blackberry Baked Custard
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Bake this, and let it completely cool and refigerate overnight for it to be custard. Straight out of the oven it will look like a dutch baby, then deflate into a claufoutis. Still good, but I think better cold as a baked custard.
Ingredients
  • ¼ cup butter, melted and cooled
  • 3 large eggs
  • ¼ cup + 1 tablespoon pure maple syrup
  • ¾ cup whole milk
  • ½ cup tapioca starch
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 pint California Giant blackberries
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 385 degrees F.
  2. In a blender, combine eggs, milk, maple syrup, tapioca starch, salt, and vanilla.
  3. Use a touch of the butter to wipe the inside of a shallow gratin pan or 9 inch pie plate, then add the butter to blender. Blend until smooth, 30 seconds.
  4. Distribute berries evenly in pie plate and pour batter over top. Bake until puffed, a little brown, and just set in middle, 25 minutes. Remove from oven and let deflate, and cool. Refrigerate at least six hours or overnight. (see note above) Before serving, sprinkle with powdered sugar.

 

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16 thoughts on “Blackberry Baked Custard

  1. Liz @ Floating Kitchen

    Well, you know I’m a big fan of dutch babies/claufloutis/custards, so definitely going to have to try your version. And yes, photographing those big puffy bubbles can be tricky. They are my favorite part, but they don’t last long! See you in a couple days. Eeek!

    Reply
  2. Abby @ Heart of a Baker

    Oh I love the way you describe this going from dutch baby to custard, it makes me want to scoop up a big bite right NOW! I love the dusting photograph, I think next time we are together you should teach me your ways (still haven’t nailed those shots!). Have so much fun in SLC, hug Liz for me!

    Reply
  3. jaime / the briny

    i have no advice re: luggage because i also have 10+ year old purple beasts! mine are a nice, airport grime-tinged raspberry hue. ;)

    this custard chameleon sounds like a cozy hug. sign me up. xo

    Reply
  4. Ruby

    This is so beautiful!! I love those kinds of desserts that surprise you midway through the making. Can’t wait to try this, maybe with some of the late-indian-summer plums I’ve been eying lately :) xo

    Reply
  5. danielle

    this is so beautiful, amanda! i, too, have been on the ultimate blackberry kick this year and what a perfect way to celebrate. you always do such amazing things with fruit. i’m smitten with the evolutionary nature this custard has, cannot wait to try.

    Reply
  6. Cindy H

    I’d say if you can afford it, get Samsonite. Otherwise, make sure that the suitcase stands up on it’s own if it only has 2 wheels.

    I think that this dessert is very similar to a German pancake. I always make mine with apples. This is a great idea!

    Reply

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