Vanilla Custards with Roasted Blueberries
These mini vanilla custards with roasted blueberries are silky & smooth vanilla bean creamy custards that are topped with sweet & tart roasted summer berries. Simple and delicious!
My family loves custard type desserts of any kind, especially crème brûlée. I was really excited when I stumbled upon a recipe for mini vanilla custards that are topped with sweet roasted berries on Smitten Kitchen. The custard was way easier to make than I expected and the combination of the creamy vanilla custard and the sweet/tart blueberries was wonderful! These mini vanilla custards with roasted blueberries will be on regular rotation in our house.
Vanilla Custards with Roasted Blueberries:
Vanilla Custard:
- 1 cup whole milk
- Seeds from 1/2 vanilla bean or 1 tsp pure vanilla extract
- 3 large egg yolks
- 1/4 cup white sugar
- 3 tbsp flour
- 1 tbsp unsalted butter
Roasted Blueberries:
- 1 cup fresh blueberries
- 1 1/2 teaspoons white sugar
- Juice from a wedge lemon, or to taste
How to Make Vanilla Custards with Roasted Blueberries
Prepare the custard by combining the milk and vanilla bean seeds in a glass dish (or glass measuring cup) and heat in the microwave until warm; set aside until needed. Side Note: If you are using vanilla extract, don’t add it to the milk yet.
In a small saucepan, off the heat, beat with a hand mixer or hand whisk your egg yolks and 1/4 cup sugar together very vigorously, until the mixture pales in color and a ribbon of the batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand.
Whisk in the flour until fully incorporated.
While constantly whisking, drizzle the warm milk mixture into the egg yolk mixture, a little bit at a time, once you’ve added about 1/4 cup of the warm milk, add the rest in a thin stream, whisking constantly.
Place the small saucepan on your stove over medium-high heat, whisk the mixture constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat.
Immediately stir in vanilla extract (if using) and butter until combined.
Press the mixture through a fine-mesh strainer, to get the creamiest custard.
Pour custard evenly into serving dishes or ramekins, then press a film of plastic wrap against each custard and place into the fridge to cool.
Prepare the roasted blueberries by preheating the oven to 400 degrees. Place blueberries in a small baking dish and sprinkle with the sugar.
Place into the oven to roast for 10-12 minutes, rolling around once or twice during cooking time to ensure they roast evenly, and nearly ready to burst.
Immediately squeeze some lemon juice over berries and roll them back and forth to evenly incorporate it.
To serve, spoon hot roasted blueberries and some of their juices over each custard. Eat immediately and enjoy.
Equipment
- Hand Mixer or Whisk
- Fine Strainer
- 4 Small glass dishes or ramekins
Ingredients
Vanilla Custard:
- 1 cup whole milk
- Seeds from 1/2 vanilla bean or 1 tsp pure vanilla extract
- 3 large egg yolks
- ¼ cup white sugar
- 3 tbsp flour
- 1 tbsp unsalted butter
Roasted Blueberries:
- 1 cup fresh blueberries
- 1 ½ tsp white sugar
- Juice from a wedge lemon to taste
Instructions
- Prepare the custard by combining the milk and vanilla bean seeds in a glass dish (or glass measuring cup) and heat in the microwave until warm; set aside until needed. Side Note: If you are using vanilla extract, don't add it to the milk yet.
- In a small saucepan, off the heat, beat with a hand mixer or hand whisk your egg yolks and 1/4 cup sugar together very vigorously, until the mixture pales in color and a ribbon of the batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand.
- Whisk in the flour until fully incorporated.
- While constantly whisking, drizzle the warm milk mixture into the egg yolk mixture, a little bit at a time, once you’ve added about 1/4 cup of the warm milk, add the rest in a thin stream, whisking constantly.
- Place the small saucepan on your stove over medium-high heat, whisk the mixture constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat.
- Immediately stir in vanilla extract (if using) and butter until combined.
- Press the mixture through a fine-mesh strainer, to get the creamiest custard.
- Pour custard evenly into serving dishes or ramekins, then press a film of plastic wrap against each custard and place into the fridge to cool.
- Prepare the roasted blueberries by preheating the oven to 400 degrees. Place blueberries in a small baking dish and sprinkle with the sugar.
- Place into the oven to roast for 10-12 minutes, rolling around once or twice during cooking time to ensure they roast evenly, and nearly ready to burst.
- Immediately squeeze some lemon juice over berries and roll them back and forth to evenly incorporate it.
- To serve, spoon hot roasted blueberries and some of their juices over each custard. Eat immediately and enjoy.
Such a lovely dessert!