Creamy Summer Berry and Lemon Gratin- Chef Rhegness/Penta Career Center
4 Lemons 1 1/2 C. whole milk 5 Egg Yolks 1 tsp. cornstarch 1/3 C. Sugar 2 Tbsp. All-Purpose Flour 1/2 tsp. Vanilla Extract 1 Tbsp. Lemon juice 1 Tbsp. Unsalted butter, at room temperature 1/2 C. Mascarpne 4 C. Mixed Berries, Blueberries, Blackberries, Raspberries, Boysenberries 2 Tbsp. Confectioners' sugar
Peel the lemons with a vegetable peeler avoiding the white pith. Scald the milk in a saucepan over medium heat. Add the lemon peel and remove from the heat. Let sit for 1 hour, strain the milk to remove the lemon peel and discard the peel.
In a bowl, beat the egg yolks until light and fluffy. In another bowl, combine the cornstarch, sugar and flour. Add this mixture to the egg yolks and beat until light and fluffy, about 1 minute.
Scald the milk a second time and add the warm milk slowly to the eggs constantly. Place the mixture back in the saucepan and over low heat, stirring cook until the mixture thickens and bubbles around the edges. Remove from the heat and whisk in the vanilla, lemon juice, and butter. Fold in the mascarpone until well mixed.
Preheat the broiler.
Divide the custard mixture among 6 or 8 individual gratin or tartlet dishes, 5 inches in diameter. Press the berries into the custard mixture. Sift the confectioners' sugar over the top. Broil until the tops are golden brown, 1 to 2 minutes. Serve hot or at room temperature.