Makes 6 servings. Difficulty
2/3 cup milk 3/4 teaspoon vanilla extract 1 large egg 2 large egg yolks 1/3 cup sugar 2 Tablespoons cornstarch 2 Tablespoons Chambourd 3/4 cup whipping cream 2 cups strawberries 2 cups blackberries 2 cups raspberries
In a small saucepan, bring the milk and vanilla extract to a boil. Remove from the heat.
In a small bowl, whisk the whole egg and one of the egg yolks with the sugar until light and fluffy, about 3-4 minutes. Whisk in the cornstarch. Add the hot milk to the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, whisking constantly until the mixture thickens and comes to a boil again.
On very low heat, continue stirring 1-2 minutes - the mixture should become very smooth. Transfer the mixture to a bowl and let cool to room temperature, stirring occasionally to prevent a skin from forming. Add the remaining egg yolk and the Chambourd; stir until smooth.
Arrange the broiler rack so it’s about 5 inches below the element. Preheat the broiler.
In a small bowl, whip the cream until soft peaks form. Gently fold the cream into the pastry cream. Divide the fruit evenly among 6 gratin dishes. Spoon the lightened cream over the fruit.
Broil the gratin dishes until browned on top, about 3-4 minutes. Serve hot or warmed.