Blackberry Almond Custard Cups

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 24


Homemade blackberry and almond custard paired with an easy, pre-bought puff pastry cup. The perfect late summer dessert or appetizer!


  • 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


  1. Preheat oven to 400 degrees.
  2. Bake puff pastry cups on ungreased baking sheet for 20 minutes. Follow instructions on puff pastry package for shaping of cups.
  3. Have egg whisked and ready in a small bowl. Sit within reach of stove.
  4. 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.
  5. Remove saucepan from heat.
  6. 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.
  7. Then, slowly pour egg mixture into pan with milk, whisking constantly. Add strained and mashed blackberries.
  8. Return pan to low-medium heat and whisk until the custard thickens. This will take about three minutes.
  9. Add almond extract, stir, and allow custard to cool. You can choose to chill in the fridge.
  10. Add a heaping teaspoon of cooled or chilled custard to each cooked pastry cup. Top with a fresh blackberry and sprinkle with sugar. Serve.


  • Serving Size: 12