Rating: 3.5 stars
45 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 0
Ben Mims

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Credit: Tom Schierlitz

Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream.

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  • Cook over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from heat and stir in the butter and vanilla until the butter melts.

  • Divide among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days.

  • Serve topped with the whipped cream.

Nutrition Facts

370 calories; fat 28g; saturated fat 17g; cholesterol 155mg; sodium 230mg; protein 3g; carbohydrates 30g; sugars 24g; fiber 1g; calcium 57mg.
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