A Long Weekend Treat

May 22nd, 2008

Thank goodness for a long weekend. So bring out the sunshine, grills, and great food and family this Memorial Day Weekend. Like so many out there, this mom loves long weekends. I honestly can not wait. So in planning a few special touches I have been scouring my cookbooks, food magazines, and websites to find a few extra special touches to add to the weekend. And the winner is an adaptation of a French recipe by Jean-Louis Palladin, which I have made several times before, and this variation is a nice, easy, and healthy treat to add a special touch to your weekend festivities. It is a French light custard style dessert which features fresh or frozen fruit and which you can prepare ahead:

4 large egg yolks
2 large eggs
1/4 cup sugar
1 teaspoon vanilla
3/4 cup whole milk
3/4 cup heavy cream
1 pint blueberries
1/2 pint raspberries
Confectioners’ sugar, for dusting (optional)

directions

Preheat the oven to 350°. Butter or grease one 9-by-13-inch baking dish. In a medium bowl, whisk the egg yolks with the eggs, sugar and vanilla. Whisk in the milk, and heavy cream. Put half the berries in each baking dish and pour the custard over the top. Bake for 25-35 minutes, or until just set. Remove from the oven and let cool slightly. Dust the tops with confectioners’ sugar and serve warm with whipped cream.

Recipe by Jean-Louis Palladin
From Revolutionary Chefs
This recipe originally appeared in Food & Wine Magazine, July, 2000.