Published by Harvard Common Press
Flan, clafoutis, crème brûlée, or custard: Whatever you call these egg-based desserts, they are popular on South Louisiana home dinner tables and restaurant menus alike. I like the rustic black iron presentation of this elegant dish, and the blackberry-raspberry combination adds a light freshness to the sugary rich base. For an over-the-top presentation, add a scoop of vanilla bean ice cream and a sugary tuile cookie.
Total TimeUnder One Hour
Make Ahead RecipeYes
Type of DishDessert
- 2/3 cup (133 g) granulated sugar
- 3 large eggs
- 3/4 cup (175 ml) whole milk
- 3/4 cup (175 ml) heavy cream
- 2 tablespoons (25 g) Greek yogurt
- Zest and juice of 1 orange
- 1 tablespoon (15 ml) orange liqueur, such as Citrónge or Grand Marnier
- 1 teaspoon vanilla extract
- 1 tablespoon (7 g) ground cinnamon
- 1/2 cup (63 g) unbleached all-purpose flour
- 1 cup (125 g) fresh raspberries
- 1 cup (145 g) fresh blackberries
- 1/2 cup (60 g) confectioners’ sugar
Preheat the oven to 350°F (180°C, or gas mark 4).
Whisk the sugar and eggs vigorously in a large bowl until fully incorporated. Whisk in the milk, cream, and yogurt, as well as the zest and juice of the orange. Add the orange liqueur, vanilla, and cinnamon. Add the flour and whisk to incorporate all. Set aside and let the ingredients rest for 10 minutes.
In a 10-inch (25 cm) black iron skillet, arrange the raspberries and blackberries, alternating the colors in an attractive pattern. Slowly and gently pour the custard mixture into the skillet, being careful not to dislodge or cover the fruit. Place the skillet on a shallow sheet pan and fill the bottom of the sheet pan with water. Place on the middle rack of the oven and bake just until the custard mixture is set, about 30 to 40 minutes. Watch carefully and remove before the top begins to brown or else the berries will begin to burn. Let cool to room temperature.
For serving, sprinkle with confectioners’ sugar and let guests serve themselves on individual dessert plates.
You can prepare this custard in individual ramekins instead of the skillet; adjust the baking time to 20 to 30 minutes. Also, you can make this dish a day ahead, cover and refrigerate, and serve cold.