In the sweltering heat of a typical Southern summer, this Sweet-Tea Custard straight from the refrigerator is always a welcome treat.
Sweet-Tea Custard with Berries
Yield: 8 servings
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- 3 cups heavy whipping cream
- 3 (1⁄2-ounce) standard-size tea bags
- 1 3⁄4 cups sugar
- 3 large eggs, beaten
- 1⁄2 teaspoon vanilla extract
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- 3 cups fresh raspberries
- 2 tablespoons orange zest
- In a medium saucepan, heat cream and tea bags over medium heat until just before it boils. Reduce heat to low, and steep tea in cream for 10 minutes.
- Remove tea bags from cream, squeezing excess liquid back into the pan.
- Add sugar to cream, stirring well to dissolve sugar.
- In the top half of a double boiler over simmering water, combine 1⁄4 cup cream mixture with eggs. Gradually add rest of cream mixture to eggs, stirring constantly.
- Cook over medium heat, stirring constantly, until mixture coats the back of a spoon, 6 to 7 minutes. Add vanilla. Strain mixture through a fine-mesh sieve into an airtight container. Cover and refrigerate for 2 hours.
- Beat custard at medium-high speed with an electric mixer fitted with a whip attachment until custard begins to fluff and thicken.
- In a large bowl, combine berries.
- Place 1 cup mixed berries in each of 8 dessert dishes. Top each with 1 cup whipped custard. Top with remainder of berry mixture and orange zest.
Taste of the South http://www.tasteofthesouthmagazine.com/