Berry Galette with Custard

Name: Berry Galette with Custard
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups whole milk; Half a vanilla bean, split lengthwise; 3 egg yolks; 1 ⁄ 4 cup plus 6 tbsp. sugar; 1 tbsp. flour; 1 tbsp. cornstarch; 1 (7 1/2-by-14 1/2-inch) sheet puff pastry; 1 tbsp. heavy cream; 6 cups fresh raspberries; 2 tsp. fresh lemon juice; 2–3 pints hulled fresh strawberries

Serves
serves 8

This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, and topped with the ripest berries.

Ingredients

2 cups whole milk
Half a vanilla bean, split lengthwise
3 egg yolks
¹⁄₄ cup plus 6 tbsp. sugar
1 tbsp. flour
1 tbsp. cornstarch
1 (7 1/2-by-14 1/2-inch) sheet puff pastry
1 tbsp. heavy cream
6 cups fresh raspberries
2 tsp. fresh lemon juice
2–3 pints hulled fresh strawberries

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Instructions

Step 1

For the custard: Put milk and vanilla bean into a saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside. Put 2 yolks, 1⁄4 cup sugar, flour, and cornstarch in a bowl and mix with a wooden spoon until smooth. Slowly pour hot milk into yolk mixture, stirring constantly. Return to pan and cook, stirring constantly, over medium heat until custard just comes to a boil, about 5 minutes. Whisk vigorously until smooth, about 1 minute. Strain, discarding bean, and set aside.

Step 2

For the pastry: Preheat oven to 375°. Lay puff pastry on a cookie sheet. Mix together remaining egg yolk and cream in a bowl. Brush top of pastry with egg wash, carefully avoiding edges (this would seal edges and keep pastry from puffing). Use a paring knife to lightly score pastry into portions. Refrigerate 20 minutes, then bake until deep golden, about 20 minutes. Set aside to cool.

Step 3

For the berries: Purée 2 cups raspberries in a food processor. Strain into a bowl and stir in 4 tbsp. of the sugar and lemon juice; set aside. Toss strawberries and remaining 4 cups raspberries with remaining 2 tbsp. sugar in a bowl.

Step 4

To serve, spoon some raspberry puree onto each plate, add some berries, spoon some custard over berries, and set a pastry wedge on top.

For the custard: Put milk and vanilla bean into a saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside. Put 2 yolks, 1⁄4 cup sugar, flour, and cornstarch in a bowl and mix with a wooden spoon until smooth. Slowly pour hot milk into yolk mixture, stirring constantly. Return to pan and cook, stirring constantly, over medium heat until custard just comes to a boil, about 5 minutes. Whisk vigorously until smooth, about 1 minute. Strain, discarding bean, and set aside.
For the pastry: Preheat oven to 375°. Lay puff pastry on a cookie sheet. Mix together remaining egg yolk and cream in a bowl. Brush top of pastry with egg wash, carefully avoiding edges (this would seal edges and keep pastry from puffing). Use a paring knife to lightly score pastry into portions. Refrigerate 20 minutes, then bake until deep golden, about 20 minutes. Set aside to cool.
For the berries: Purée 2 cups raspberries in a food processor. Strain into a bowl and stir in 4 tbsp. of the sugar and lemon juice; set aside. Toss strawberries and remaining 4 cups raspberries with remaining 2 tbsp. sugar in a bowl.
To serve, spoon some raspberry puree onto each plate, add some berries, spoon some custard over berries, and set a pastry wedge on top.