Boysenberry crisp –In the vibrant culinary scene of Portland, Feast Portland 2017 showcased a array of delightful dishes that tantalized the taste buds. One standout creation was the exquisite vanilla custard paired with a boysenberry crisp. This elegant dessert perfectly combines the rich creaminess of custard with the tart sweetness of boysenberries, making it a memorable addition to any dining experience. Here’s how you can recreate this delectable treat in your own kitchen.
Vanilla Custard with Boysenberry Crisp
This dessert brings together the smoothness of vanilla custard and the vibrant flavors of boysenberries, all wrapped in a crispy topping. It is perfect for any occasion.
Ingredients
- For the Vanilla Custard:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- Pinch of salt
- For the Boysenberry Crisp:
- 2 cups fresh or frozen boysenberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, sugar, and the seeds of the vanilla bean, along with the pod itself. Heat over medium heat until just simmering, stirring occasionally.
- In a bowl, whisk the egg yolks, cornstarch, and salt together. Gradually pour in some of the hot milk mixture into the eggs to temper them, stirring constantly.
- Pour the egg mixture back into the saucepan and cook on low heat, stirring constantly until the custard thickens. Remove from heat and let it cool.
- For the boysenberry crisp, preheat your oven to 350°F (175°C). In a mixing bowl, combine the boysenberries, sugar, cornstarch, and lemon juice. Spread this mixture into a baking dish.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and softened butter with your fingers until crumbly. Sprinkle this topping over the boysenberries.
- Bake in the oven for about 25-30 minutes or until the topping is golden brown and the berries are bubbling.
- Serve the custard in bowls, topped generously with the boysenberry crisp.
Enjoy the rich, creamy flavor of the vanilla custard complemented by the sweet-tart burst of boysenberries. This dessert is sure to impress family and friends alike!