Blackberries and Cream

Blackberries were on sale and I had some extra cream from making Broccoli Cheese Soup so I pulled this recipe off of the Pioneer Woman website and gave it a try. I quartered the ingredients since I was only serving my husband and myself. I also cooked it a little longer than she did, on purpose, because I wanted it to be a little thicker. The result? It tasted a little like creme brulee without the carmelized top, add blackberries. We loved it.

Here is the recipe, in two serving proportion. You can see the original recipe, which serves 8, by clicking here.

Blackberries and Cream

printable recipe 

4 oz heavy whipping cream

1/4 cup (4 Tbsp) sugar, divided

2.5 egg yolks (yeah, I know, I was quartering the recipe, remember?)

1/2 tsp vanilla extract

fresh blackberries (I'm sure raspberries or blueberries would be tasty as well)

Heat cream and 2 Tbsp sugar in small saucepan over medium-low heat, stirring occasionally. Bring to a strong simmer, but do not boil.

Whisk egg yolks with rest of sugar (2 Tbsp) in a bowl. I used my Kitchenaid. Add vanilla extract. Whisk on medium for 1 minute then slowly add cream mixture while continuing to whisk.

After all cream is added, pour mixture into the top of a double boiler. Heat over medium heat and gently stir until mixture starts to thicken. Remove from heat and place pot in bowl of ice (don't let the ice get in the cream though). 

Stir to cool. Remove to a bowl and refrigerate, covered, for several hours.

Spoon into a small bowl and cover with blackberries.