We haven’t posted in a long, long time, so today I just wanted to share a recipe with you guys! This is the Mixed Berry Custard Pie from The Washington Post and I’ve make it probably three times now. I don’t often get my recipes from newspapers these days, but I happened upon this one in a search and I love how simple it is compared to some other desserts. Plus, it’s fun putting the berries on the bottom and having them float to the top during baking so there’s a hidden custard layer ;).
In this recipe, you don’t need to prepare anything ahead, unless you want to make a pie crust from scratch. You only need a bottom crust, too. I don’t even think you need to defrost the berries if you use frozen – just add a little time or temperature.
This is easy to change up however you feel like, too. This time, I made half my berries into a compote with a little muddled basil in there. I also put some raspberry extract in the custard. Lemon or orange zest would be a good addition too!
Tip: Make the custard by first whisking the sugar and flour, adding the eggs & vanilla, and lastly the milk. If you add the flour last the way the recipe asks, you’ll get tons of tiny clumps unless you sift it in. I think it’s a lot easier to just reverse the order.
Did you try out this recipe? Let me know your thoughts in the comments!
I’m sure most of you know of Alton Brown, Food Scientist Extraordinaire & Thyme Lord – and if you don’t, maybe this list will convince you? Recently, he posted an updated version of his peach upside-down cake recipe, and since I had some Georgia peaches from the farmer’s market, I wanted to give it a try!
(Have I mentioned AB lives half an hour from me? I wonder if I’ll spot him in the city one day… Until then I’ll have to make do with his local restaurant recs.)
I didn’t peel my peaches. It seemed unnecessary, but if you’re making these for others I can see how you might want to.
I didn’t have buttermilk, so I used the lemon juice & milk trick – stir a spoon of lemon juice into your milk and let it sit for five minutes or so, to let the milk curdle. This has been a pretty good replacement for me in the past.
I made mine in the toaster oven, but I had to add a few minutes because I think my ramekins are bigger and had more dough in them. More on that in a sec…
I used something like a 2:1 ratio of whole wheat to white flour, which has usually worked pretty well for me. (Also, I added cinnamon and nutmeg, because why not?)
BUT…this is kind of embarrassing. I completely forgot that Alton Brown likes to measure his baking ingredients by weight, not volume (something that I thought was beaten into my head over many episodes of Good Eats). So I used (half of) 2.5 CUPS of flour instead of 2.5 OUNCES (not fluid). Oops. It turned out to be a good thing I actually forgot to halve the buttermilk (and even needed an extra splash of milk). So my batter turned out more like a dough, and the sugar ratio was off. Oh well, I’ll definitely fix that next time…
This was a very simple recipe, and I’m definitely planning to make it again. I think it could work really well even shrunk down more in a muffin tin.
The peaches were really good in the brown sugar; it was an easy way to get them caramelized.
Since I screwed up the flour, the dough-to-fruit ratio was not the best. I would’ve liked it better with a double layer of fruit, I think. But I can’t say for sure until I make it properly!
Even though I messed up, the cake was still pretty moist – just too dense. So I have hopes for the next time 😉
Did you try this recipe out? Let us know what you think in the comments!