(for the Pastry Cream)

2 1/2 cups whole milk

1 vanilla bean, split and seeds scraped out, seeds and pod reserved

6 large egg yolks

1 cup granulated sugar

6 T cornstarch

6 T unsalted butter, at room temperature

(for the Crumble Topping)

1 cup pecans, halves or pieces, divided

1 3/4 cups cake flour, divided

1/2 cup confectioners' sugar, plus more for dusting

2 T turbinado sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 t vanilla bean paste or 2 teaspoons pure vanilla extract

3 pints fresh blackberries, rinsed and dried

[how to make]

(for the Pastry Cream)

*In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat. 

*Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.

*In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick. 

*Slowly drizzle one-third of the hot milk into the yolks, whisking constantly. 

*Remove the vanilla bean pod. Return the yolk mixture to the saucepan. 

*Place over medium heat and cook, whisking continually, until the mixture comes to a boil. 

*Continue whisking while the mixture boils for 1 to 2 minutes.

*Remove from the heat. 

*Whisk slowly until the mixture cools a bit, 3 to 4 minutes. 

*Whisk in the butter 1 tablespoon at a time.

*Cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold. (The pastry cream can be made up to 3 days in advance and refrigerated.)

(for the Crumble Topping)

*Preheat the oven to 350 degrees F. 

*Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes. 

*Remove and let cool. 

*Coarsely chop 1/4 cup of the pecans.

*Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour. 

*Pulse the pecans until they're very finely chopped. 

*Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder. 

*Pulse until mixed, 3 to 4 times.?

*With the machine running, add the melted butter and vanilla. 

*Pulse until large clumps form. 

*Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans. 

*Refrigerate until chilled. (The topping can be made several days in advance and can also be frozen for up to 1 month.)

(for the assembly)

*Heat the oven to 350 degrees F. 

*Have ready eight 6-ounce ramekins or baking dishes.

*Divide the chilled pastry cream evenly among the ramekins. (The cream should fill just under one-third of the ramekin.)

*Evenly portion the berries on top of the pastry cream. 

*Remove the crumble from the refrigerator. 

*Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.

*Arrange the ramekins on a baking sheet and place in the oven. 

*Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.

*Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, or you can pour a little warm heavy cream into each betty.

-serves 8-

Note: This recipe came from the foodnetwork.com by Hedy Goldsmith.

Labels: blackberry recipe, brown betty recipe