If you were keeping track of our blueberries and what we were doing with them, you might have thought we had used most of them and that blueberry recipes were finished. Or, that we wouldn’t have possibly bought more berries at a farmer’s market because they were a great price, especially for organic ones, and they looked sooooo good….or maybe you can believe it? I get a bit obsessed with berries in the summer. We have so many varieties out here in the Seattle area, and they seem to have such a long season here. I love it! K also loves it because he loves berry treats for his birthday desserts, and I try to find new ways of giving him these treats.
The Tartine cookbook has been great for getting me to branch out with treats I never would have thought to make before. This recipe is another extension for me. K loves flan desserts because he grew up with his mom making numerous versions with canned fruit, plain, and so on. Then, of course, there is the classic egg tart in Chinese cooking. I asked him what he wanted for his birthday this year, and he wasn’t super interested in anything except that he didn’t want cake. So, I followed his wishes (except to make a small personal ice cream cake for him) and made this baked custard.