Tuesday, August 2, 2011

Cobbler Custard Cups

Makes 8 servings
Prep time 15 minutes

No nostalgic story to share here girls. Just plain good eats!

Premium ice cream gives the custard an extra-rich texture. but other brands can also be used in this recipe (I happened to already have some homemade cheesecake ice cream in the freezer so I used that. It had a very mild cheesecake flavor.) The addition of flour eliminates the need for a troublesome water bath.

1 1/2 cups fresh blackberries
1 1/2 cups peeled and chopped fresh peaches (about 2 large)
1 pt. premium vanilla ice cream, melted
1/4 cup all-purpose flour
3 large eggs, lightly beaten
1 (5.25 oz.) package sugar cookies, coarsely chopped

1. Preheat oven to 350. Divide blackberries and peaches between 8 lightly greased 6 oz. custard cups (about 1/3 cup per custard cup).

2. Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15 x 10 inch jelly-roll paln.

3. Bake at 350 for 20 to 25 minutes or un til custard is set. Cool on pan 40 minutes.

SOURCE: Southern Living Magazine June 2009


  1. This is just too intriguing NOT to try. How can you go wrong with blackberries, peaches, and cookies?

  2. What kind of packaged sugar cookies did you use, Amy? This looks sooo yummy!