Raspberry and blueberry gratin
 
 
Author:
Serves: 4-6
Ingredients
  • 1 ½ cups (185 g) raspberries
  • 1 ½ cups (185 g) blueberries
  • 10 egg yolks, beaten
  • 2 cups (500ml) warm milk
  • 2 cups (500ml) 35% cream
  • ⅔ cup (150g) sugar
  • 4 tbsp (50g) maple sugar
  • 4 tbsp (50g)sunflower seeds
Instructions
  1. In a bowl, mix the sugar with egg yolks.
  2. Add milk and cream.
  3. Cook gently in a saucepan and whisk continuously until cream thickens. Do not bring cream to boil. ...
  4. Cool immediately by setting the saucepan in a bowl iced water.
  5. Set aside.
  6. Wash the berries and divided them into ramekins.
  7. Cover with custard and bake at 325 °F (160 °C) for 6 minutes.
  8. Sprinkle with maple sugar and sunflower seeds and broil until crust is nice and golden.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2016/07/14/farmers-in-chef-hats-cookbook-review/