Sunday, August 29, 2010

Berry Custard Cups

On my recent perusals of the Costco shelves, I saw something strange & fascinating. Raw flour tortillas. A big ol' Costco size portion of them. The label boasted a whole arsenal of things you can do with these things; crepes, wraps, chips, pie crust. Wait, pie crust? hmmmm.... 

So I used them to make a Indian style wrap of sorts for lunch for my mom & I. Which was really good. But my mastication was peppered with thoughts of dessert. With berries. And custard. And, could it be?... a tortilla-ish crust? Yep.

I scoured around the internet for an easy custard recipe, found one from Gale Gand, whipped it up & voila! These beauties were a big hit with the kids, my guy, my mom & even for my dwindling sweet tooth! Give these guys a try, it was a snap.

Cut each tortilla in half and arrange into a muffin pan, brush with some butter and bake @350 till browned. Remove & let cool before filling with custard.  

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise (you know I didn't have vanilla bean, of course! A tsp of vanilla worked fine. If you have it, be my guest)
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
1 teaspoon sugar

In a medium saucepan, heat the milk and vanilla bean (yeah, yeah... see above) to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Or not, if you're using vanilla extract. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk like crazy until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture - let the empty saucepan hang out for a minute, you're gonna need it again.

Pour the mixture through a strainer back into the saucepan (i told ya). Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into custard cups and chill for a bit. The recipe said to chill at least 2 hours but I don't think I did it for that long. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.) Right before serving, top with mixed berries.



  1. Those are some good lookin' custard cups.

  2. Thanks guys! Give 'em a try! And as always, thanks for the comments, it makes my day!!