This berry tian highlights the ease of summer in its simplicity of ingredients and preparation. The season’s best fruit – strawberries, blueberries and raspberries -are blanketed with a cardamom-infused custard and baked, resulting in a refreshing and delightful dessert. Tian is a french word for a shallow earthenware casserole, often gratineed, an appropriately simple and elegant name for this dish. Enjoy warm or chilled.
Summer Berry Tian (2 ways)
This recipe results in a thick liquid custard filling, begging for a spoon. For a more souffle-like consistency, add the optional egg whites. Makes 4 – 6 ounce tians.
6 ounces raspberries
6 ounces blueberries
8 ounces strawberries, hulled, quartered
Zest of one lemon
4 eggs, separated
1/2 cup granulated sugar
1/2 teaspoon cardamom
1 cup heavy cream
Preheat oven to 350 F. (180 C.) Butter four 6-ounce shallow ramekins. Sprinkle with a little granulated sugar, tapping out excess. Place ramekins on a baking tray. Arrange raspberries, blueberries and strawberries in one layer in ramekins. Sprinkle with lemon zest. Whisk egg yolks and sugar in a bowl until light and fluffy. Stir in cardamom and cream. (If using egg whites, beat in a bowl of an electric mixer until firm. Stir 1/4 of the egg whites into the egg yolks and mix to combine. Gently fold in remaining egg whites).
Pour egg mixture over fruit. Bake in oven until golden brown and custard is set on top (it will still wobble when jiggled), about 30 minutes. Remove from oven and cool on racks. Serve warm (not hot) or chilled. Garnish with extra lemon zest.