Blackberry Baked Custard

• Vegetarian
• Gluten free

• Produce

  • 1 pint California giant blackberries

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 5/16 cup Maple syrup, pure

• Baking & Spices

  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Tapioca starch
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/4 cup Butter
  • 3/4 cup Whole milk

Found on heartbeetkitchen.com

Description

Ingredients

• ¼ cup butter, melted and cooled
• 3 large eggs
• ¼ cup + 1 tablespoon pure maple syrup
• ¾ cup whole milk
• ½ cup tapioca starch
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 pint California Giant blackberries
• powdered sugar for dusting

Directions

• Preheat oven to 385 degrees F.
• In a blender, combine eggs, milk, maple syrup, tapioca starch, salt, and vanilla.
• Use a touch of the butter to wipe the inside of a shallow gratin pan or 9 inch pie plate, then add the butter to blender. Blend until smooth, 30 seconds.
• Distribute berries evenly in pie plate and pour batter over top. Bake until puffed, a little brown, and just set in middle, 25 minutes. Remove from oven and let deflate, and cool. Refrigerate at least six hours or overnight. (see note above) Before serving, sprinkle with powdered sugar.