These blackberry and almond custard cups are the perfect bite-sized appetizer or dessert for a late summer party!
I think I’ve officially had my blackberry fix for the year. I obviously love them, since I named my blog after them. I eat them a lot, and I cook with them a lot! One of my most popular recipes thus far is my Blackberry Crumble Dump Cake, which has just 5 ingredients and tastes like a blackberry cobbler. Yum!
I’ve also experimented with the savory side of things with this Blackberry and Merlot Pork Tenderloin. It is a super easy summer entree. The pork is rubbed with thyme and other herbs, pan seared, then finished in the oven. You reduce the red wine and fresh blackberries for the perfect savory and tart pan sauce to accompany the pork.
And let’s not forget my mini Blackberry and Peach Hand Pies. These little babies are SO good and a perfect late summer dessert. Like this recipe, it uses frozen puff pastry, so they are much easier to make than you’d think.
This recipe is my final blackberry recipe for 2015. I picked up a flat of them at the farmer’s market and used the final berries from it to create this. I know that you’re probably scared to make your own custard, and I’m here to say DON’T BE! It’s crazy easy! Adding just a bit blackberries and almond into the custard gives it just that hint of purple color (no food coloring needed!)
I didn’t get any pictures of the cooking process because it is quite hands on. You’ll want to pop the Pepperidge Farm Pastry Cups in the oven first, and then get a jump on the custard. While cooking the custard, pay close attention to the instructions as you’ll need to give it your full attention. You may also wish to strain the custard, as little egg white strands will naturally form in the cooking process. I don’t mind them, especially when paired with the puff pastry, but it’s up to you!
- 1 box Pepperidge Farm Puff Pastry Cups
- 1 cup milk
- 1 and 1/4 tablespoons cornstarch
- 1⁄4 cup sugar
- 1 egg, lightly beaten
- 2 tablespoons fresh blackberries, roughly mashed with fork, and strained
- 1/4 teaspoon almond extract
- 24 fresh blackberries, rinsed and dried
- sugar, for garnish
- Preheat oven to 400 degrees.
- Bake puff pastry cups on ungreased baking sheet for 20 minutes. Follow instructions on puff pastry package for shaping of cups.
- Have egg whisked and ready in a small bowl. Sit within reach of stove.
- In a small saucepan, add milk, sugar and cornstarch. Cook over medium heat. Whisk occasionally. Heat milk mixture until tiny bubbles form, about 2-3 minutes.
- Remove saucepan from heat.
- Quickly about 1 tablespoon of the heated milk mixture into the whisked eggs and mix. This will help bring them up to temperature before you add them into the milk mixture.
- Then, slowly pour egg mixture into pan with milk, whisking constantly. Add strained and mashed blackberries.
- Return pan to low-medium heat and whisk until the custard thickens. This will take about three minutes.
- Add almond extract, stir, and allow custard to cool. You can choose to chill in the fridge.
- Add a heaping teaspoon of cooled or chilled custard to each cooked pastry cup. Top with a fresh blackberry and sprinkle with sugar. Serve.