Blackberry Custard Mini Desserts

Came up with these last night because I wanted something for dessert that wasn't too cakey or sugary.  I had a few blackberries in the fridge.  This is fabulous!  These are great to make the night before if you are having company over the next day.  Just cover with plastic wrap once they have chilled.

You can make one large dessert or do as I did and put them in little mini ramekins. 

Blackberry Custard Mini Desserts

1/2 cup blackberries + 2 tsp. sugar
1/2 cup honey roasted peanuts - crushed

Homemade pudding

3 Tbsp. real butter
1 tsp. hazelnut or vanilla flavoring
1/3 cup sugar
1 can evaporated milk
1/3 cup whole milk
3 egg - yolks only lightly beaten

1/3 c. water + 1 heaping Tbsp. cornstarch (wait until the last minute to beat these together)

Melt butter in pot and then add, flavoring, sugar, evaporated milk, egg yolks and whole milk.  Stirring constantly bring to a light boil.  Not a hard boil because it will stick. Continue to stir until it starts to thicken.  (about 10 minutes).  Into 1/3 cup of water beat 1 heaping Tbsp. cornstarch and add it to the mixture. This will make the pudding thicken pretty quickly.  Stir constantly with a whisk and remove from heat.

In a small sauce pan, slice 1/2 cup of blackberries in half and place them in the pan with 2 tsp. sugar.  Stir until the juices start to release from the blackberries and the sugar helps them thicken a bit.  Use low heat and remove from heat once it thickens just a little.

Now to build your dessert:  In the bottom of each ramekin or your pie pan, sprinkle about 3/4 of the honey roasted nuts that you have crushed.  (I use my food processor).   Ladle the pudding mixture above on top.  You will want to chill these for about an hour.  At the same time, let your blackberries rest on the stove to cool to room temperature.

In about an hour, sprinkle the remaining nuts on top of the pudding and then add a dollop of the blackberries.  Chill another 30 minutes and serve.

Enjoy!