Blackberry Charlotte with Custard

A classic fruit dessert featuring tender blackberry compote encased in golden buttery bread, served with homemade custard and cream.

Baking Vegetarian Dessert Fruit Classic

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

95.3g

per serving

381.2 g total

Fat

72.2g

per serving

288.6 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

For the charlotte

Caster Sugar

For the custard

Dairy

Butter

Melted

200

Vanilla Ice Cream

To serve

200

Clotted Cream

To serve

200

Milk

For the custard

200

Double Cream

For the custard

piece

Egg Yolk

Free-range

Fruits

400

Blackberry

GrainsCereals

slice

White Bread

Crusts removed

Liquids

Water

Equivalent to 3 tbsp

NutsSeeds

piece

Vanilla Pod

Split and seeds scraped

Method

Preheat the oven to 220°C.

Serve with custard, clotted cream, and vanilla ice cream.

Cool the charlottes slightly before turning them out of the mould.

Whisk hot milk into egg yolks and sugar, then heat until thickened and strain.

Simmer milk, cream, and vanilla in a saucepan for five minutes.

Fill the mould with blackberry compote, cover with buttered bread, and bake for 25-30 minutes.

Cut bread into small fingers, dip in melted butter, and line the mould.

Fry blackberries, sugar, and water in a hot pan until blackberries are tender and sugar melts.