Summer Berry Gratin
Use four 4-inch gratin dishes for this custard, and make sure the broiler is fully heated before browning the tops. Mascarpone is a rich Italian cream cheese.
Martha Stewart Living, June/July 1992
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 3/4 cup plus 1 tablespoon sugar
- 1 large egg
- 1 large egg yolk
- 1 cup milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- 1/3 cup mascarpone cheese
- 1 pint mixed berries, such as raspberries, blackberries, blueberries
- Confectioners' sugar, for tops
- In a small bowl, sift together flour, cornstarch, and sugar.
- In another bowl, beat egg and yolk until pale and fluffy. Add dry ingredients slowly; beat until pale and fluffy again, about 2 minutes.
- In a small, heavy-bottomed stainless-steel saucepan, scald milk. Slowly add half of it to egg-flour mixture, beating constantly. Add this mixture to remaining milk in saucepan, and cook over a very low flame, whisking constantly. When mixture bubbles and thickens, remove from heat, and continue whisking for 1 minute. Transfer to a bowl, and stir in vanilla and butter. Refrigerate until chilled. (The dessert can be prepared to this point up to 2 days ahead.)
- Preheat broiler. Fold mascarpone into custard, and divide among gratin dishes. Press berries into custard. Sift confectioners' sugar over tops, and set on a cookie sheet. Broil on top rack until evenly browned, about 2 minutes. Let cool 1 minute, and serve.
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