Individual Fresh Berry Gratins

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Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

Baking berries and custard into a gratin should yield firm but juicy fruit, a creamy topping, and a crisp crust—if the heat doesn’t ruin the plan.

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

For a berry gratin recipe with firm but juicy fruit, frothy zabaglione, and a lightly browned crust, we discovered a few tricks. Tossing the berries with sugar and a pinch of salt helped draw out their juices. Cooking the custard over low h...

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