Rustic Chai Blackberry Custard

Creamy chai-spiced custard swirled with jammy maple blackberries and baked until softly set.

Ingredients

Blackberry layer

• 2 cups blackberries
• 2 tbsp maple syrup
• 1 tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp cardamom
• ⅛ tsp clove
• 1 tsp lemon juice

Chai custard

• 2 cups whole milk (2% works too)
• ½ cup sugar
• 3 tbsp cornstarch
• 1 tsp vanilla
• ½ tsp cinnamon
• ¼ tsp cardamom
• ⅛ tsp ginger
• ⅛ tsp clove
• Pinch nutmeg
• Pinch salt

Optional garnish

• Maple-candied pecans
• A drizzle of warm maple syrup
• A tiny crack of coarse black pepper

Instructions

1. Simmer the blackberries. Cook berries with maple, brown sugar, chai spices, and lemon until jammy.
2. Make the chai custard. Whisk milk, sugar, cornstarch, vanilla, and chai spices. Heat gently, stirring constantly, until thick and velvety.
3. Swirl together. Spoon blackberry mixture into ramekins, pour custard over, and swirl.
4. Bake gently. Bake at 325°F for 25–30 minutes, until set at edges and softly wiggly in the center.
5. Finish with autumn warmth. Add maple pecans, maple drizzle, or your coarse black pepper flourish.