It's raspberry picking time. This week the berries went from red to purply black overnight. The boys and I have been picking everyday and the berries show no sign of slowing. My four-year-old has declared raspberries to be his favorites. Last month strawberries held the coveted spot.
My dad was visiting last week and commented on the abundant red berries. I could see forager envy in his eyes. I have a bigger crop than he does, but he's the reason I know how to pick berries. When I was a girl, my dad and I would pick raspberries in the fence row behind the house. We'd work our way up one side and down the other filling our buckets and bellies as we went. The berries that made it back to the house often ended up in my grandmother's cup custard. Sturdier than its creme brulee cousin, this recipe will work with any fruit, but it's particularly good with raspberries.
Grab your kids, find a fence row and start picking!
Grandma Lucas's Cup Custard
4 eggs and 1/2 cup sugar beaten together
2 1/2 cups scalded milk
1 tsp. vanilla
Let the milk cool slightly and mix into the egg mixture gradually to avoid scrambling the eggs. Put the berries in the bottom of oven safe ramekins. Fill ramekins with custard mixture and bake at 475 degrees for 5 minutes. Reduce the heat to 450 degrees and bake an additional 10 minutes. The custard will still wobble when it's finished. You can temper the eggs, strain the custard and bake it in a water bath if you want to, but for me the charm of the recipe is how quickly you can make it. I have a hard time waiting for it to cool!