1/2 cup flour
1 cup sour cream
1 cup whole milk
3/4 cup sugar
1 tsp vanilla
dash of salt
2 Cups Fresh Black Raspberries ( blueberries, cherries, peaches or plums could be used instead!)
1/4 TSP Each Nutmeg & Ginger added to the prebaked custard if you use the seedless recipe OR 1 TSP Cinnamon if using the whole berries.
Beat eggs, add sugar & beat again. Add sour cream & milk beat again. Add vanilla & beat. Stir salt & flour together then slowly sift this while beating into your egg mixture. Pour into a deep glass baking dish.
NOW YOU MAY FINISH THIS 2 DIFFERENT WAYS !
The EASY WAY!
Sprinkle washed berries over the custard then sprinkle with the cinnamon. Bake in a preheated 375 degree oven 30 minutes or until puffed up & lightly browned! Right before serving dust with a little powdered sugar or a dollop of whipped topping!
FOR THOSE WHO DO NOT LIKE SEEDS: Add the spices to the custard before baking.
Place washed berries in a deep saucepan. Add 1 & 1/2 cups water & bring to a boil. Let simmer about 8 minutes. Now sieve berries thru a fine sieve to remove seeds RESERVING the juice & berry pulp. Return the berry pulp & juice to the saucepan. Stir 2 heaping TBS of cornstarch into a 1/4 cup of sugar. Bring berry mixture back up to the boil. Whisk in the cornstarch & sugar to the simmering mixture. Whisk until thickened. Remove from heat. Spoon this in swirls over the custard & bake in a preheated 375 degree oven for 30 minutes or until puffed up & lightly browned! Serve warm or cold with a dollop of whipped topping OR dust with powdered sugar before serving!