I have just one more berries-and-dairy post, I swear. And if you had to pick just one berries-and-dairy dessert, this is the one you should choose. I mean, it’s peak-of-perfection berries with a custard that’s basically unfrozen ice cream. What could possibly be bad?

I always forget that metal bowls do not photograph well.

Make this as soon as possible, while you can still get blackberries at the farmer’s market. Go. Now. If you don’t believe me, believe The Pioneer Woman.

Blackberries with sweet cream
From The Pioneer Woman

Note: I halved this recipe, and it still produced a huge amount of custard. Be warned.

1 pint heavy whipping cream
1 cup sugar, divided
10 whole egg yolks
2 teaspoons vanilla extract

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.

Whisk egg yolks in a bowl with the other half of the sugar. Add vanilla extract.

After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.

After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.

Spoon generously over fresh berries.