Jenna Unrue, owner and chef of 4 Birds Bakery joined us today with a recipe that’s sure to be a hit at your 4th of July event, Whipped Summer Berry Custard. She also announced the Bakery’s new Monthly Charity Cookie initiative.
They will make a different cookie every month and the proceeds will go toward a different charity. This month’s cookie is apricot lavender flavored, and the proceeds will benefit KHEPRW. It’s an organization that works with the youth, provides them with mentors, and helps them through different areas of life, like STEM, agriculture, and running a business. You can purchase these cookies through Market Wagon and the Farmer’s market until the end of July.
Summer Berry Custard
This dessert is extremely versatile, making it easy to throw together for any occasion! It can be made in individual portions or it would look beautiful in a glass bowl. If needed, dairy free milk substitutes can be used for the pudding as well as gluten free cookies. You can also add whatever flavoring you want to the pudding by adding chips, zests or extracts (chocolate chips, citrus zest, almond extract etc.) Feel free to change up the fruit too! A banana version with our Gluten Free Peanut Butter Chocolate Chip cookies would work as well. Or try adding orange zest to the pudding to go with our Cinnamon Cranberry cookies. The possibilities are endless!
- 3 cups milk
- 1 tablespoon vanilla bean paste
- 3/4 cup sugar
- ½ teaspoon salt
- 6 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons butter, cold (optional)
- 8 ounces sour cream, more as desired
- 4 ounces heavy cream, whipped, more as desired
- 8 ounces fruit of your choice
- 12 ounces 4 Birds Bakery cookies
Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to forma paste.
Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again.
Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Will keep for several days in a clean airtight container.
Once the pudding is completely cold, mix in the sour cream until no lumps remain. Using a whisk or mixer, whip the cream until stiff peaks form. Fold in the whipped cream into the sour cream pudding mixture until an even consistency is achieved.
In individual cups or a large bowl, place a layer of the whipped pudding mixture. Top with your favorite fruit ensuring that the fruit is evenly distributed. Next add a layer of 4 Birds cookies, and continue layering with the pudding, fruit and cookies until the bowl is full and you are out of ingredients.
Chill for at least 4 hours before serving.