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Blackberry Baked Custard


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I’m calling this blackberry baked custard, but in all honesty, I’m not sure what its 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; strawberries, blueberries, or raspberries all work well. 

PURE, DENSE, CREAMY BLISS. My favorite stage is the last, custard. A chill in the refrigerator leads to its own kind of magic, solidifying the butter and protein from the eggs. I liken it to a cheesecake texture because it's baked, rather than a soft pudding-like custard. Enjoy it with a showering of powdered sugar, for breakfast or dessert. 

Check out the full recipe on my blog and let me know how you like it!

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