| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Blackberries |
| 20 |
|
Lady fingers |
| 1/4 |
c |
Brown sugar |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Unsalted butter |
| 1/2 |
ts |
Vanilla extract |
|
|
Whipped cream for garnish |
INSTRUCTIONS
BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or frozen
lady fingers on the bottom and around the sides. Fill with berries and set
the dish aside. Whisk together the eggs, sugar and flour in a work bowl and
set aside. In a small saucepan heat the butter over medium heat until the
butter foams and turns a nutty brown color. Remove from the heat and slowly
pour the butter into the egg mixture, stirring continuously. Add vanilla
extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a
rack in the middle of the oven. Place the dish in the oven for 45 minutes.
The charlotte is done when the top is crusty and the inside is smooth but
not runny. Let cool completely before serving. To serve, invert the
charlotte onto a plate and accompany with whipped cream. This charlotte can
be frozen for up to 4 months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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