City Palate

The Harvest Issue - September October 2017

Baked Saskatoon Berry Custard
Baked Saskatoon Berry Custard.html

Baked Saskatoon Berry Custard

July/Aug 2013

from Chris Halpin

This recipe is great with any kind of berry, red currants and cherries. This is my go-to recipe when I haul a flat of berries home from the farmers’ market. It’s low fuss and makes good leftovers for breakfast. I like saskatoons because I think they’re a berry that’s best cooked and they look beautiful in the custard.

1/2 c. sugar

1/2 c. flour

a pinch of salt

1 c. half-and-half cream or whole milk

2 eggs

1/2 t. vanilla

1 t. butter

2 c. saskatoon berries

Pre-heat the oven to 325°F. Put the sugar, flour and salt into a bowl and mix well. Set aside. Put the cream, eggs and vanilla into a blender or food processor and blend until smooth. Add the flour mixture and blend until smooth. Allow the custard to sit for 5 minutes, then give it another 20-second blend.

Lightly butter a 9” glass or ceramic pie plate or a shallow casserole dish and add the saskatoon berries. Pour the custard over the berries. Bake for 25 to 30 minutes, or until the centre is all but set. To test this, lightly jiggle the dish and when only the very centre, about the size of a loonie, moves, it’s ready to come out.

Place the custard on a cooling rack and allow it to cool slowly, at room temp, for a finer texture. When cool, serve with a sprinkle of sugar or serve completely chilled. Serve leftovers for breakfast with table cream poured over them... mmmmmm. Serves 8.


Desserts