I’ve had my eye on this Sunday Suppers at Lucques dessert for awhile. It’s really just fruit and custard, keeping the focus firmly where it belongs – on perfectly ripe, juicy, summer-bursting-in-your-mouth berries.
(The recipe calls for raspberries; I used both blueberries and raspberries. It’s worth hitting the farmer’s market for the real deal – the berries don’t cook, so you want them to taste great on their own.)
It’s a neat trick to run the dish under the broiler – the heat warms the berries and browns the top of the custard a bit, while the custard underneath stays cool.
Did I mention that there’s creme fraiche in the custard? Uh yeah…
It’s therefore not a shocker that the whole emerges tangy & creamy, pleasantly sweet but not overly so, and pretty enough for a party.
Or for a pretty damn tasty Sunday morning breakfast!
From Sunday Suppers at Lucques by Suzanne Goin
1 1/2 c. whole milk
3 extra-large egg yolks
1/2 c. plus 1 Tbsp. granulated sugar
2 Tbsp. plus 1 tsp. corn starch
2 Tbsp. unsalted butter, cut into small pieces
a pinch of salt
1 c. creme fraiche
1 pint (2 baskets) raspberries
1 Tbsp. confectioners’ sugar
In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat. Whisk the egg yolks together in a medium bowl, and then whisk in 1/2 c. sugar and the cornstarch. Continue whisking until the mixture thickens and is a pale yellow color. Slowly whisk in the hot milk, at first a few tablespoons at a time, and then more quickly. Return the mixture to the stove, and cook over medium heat, alternating between a whisk and a rubber spatula, until the custard thickens to a puddinglike consistency.
Remove from the stove, and stir in the butter and salt.
Transfer the mixture to a bowl. Place a piece of plastic wrap on the surface to keep it from forming a skin. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.
When the custard has cooled, fold in the creme fraiche.
Preheat the broiler.
Toss the raspberries with 1 Tbsp. granulated sugar, and scatter half of the them on the bottom of a 9×9-inch (or equivalent) gratin dish. Spoon the custard into the dish, and scatter the rest of the berries on top. Sift the confectioners’ sugar over the top, and pass under the broiler for about 7 minutes (watch carefully!), until bubbling and gratineed on top.
Serve the gratin at the table with a big serving spoon.
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