Food & Cooking Recipes Dessert & Treats Recipes Summer Berry Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This lush summer dessert comes together quickly and impresses friends and family. Ingredients 1 tablespoon all-purpose flour 1 teaspoon cornstarch ¾ cup plus 1 tablespoon sugar 1 large egg plus 1 large egg yolk 1 cup milk ½ teaspoon pure vanilla extract 2 tablespoons unsalted butter ⅓ cup mascarpone cheese (Italian cream cheese) 1 pint mixed berries, such as raspberries, blackberries, blueberries Confectioners' sugar for tops Directions 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. Cook's Notes Use four 4-inch gratin dishes for this custard, and make sure the broiler is fully heated before browning the tops. Rate it Print