Gooseberries are plump, sweet berries that grow profusely on bushes. They’re great for cobblers, pies, and this lovely custard.
1/2 pint gooseberries, rinsed
1 tablespoon water
1/4 cup sugar
1 tablespoon unsalted butter
1 medium egg
1 small egg yolk
Place the gooseberries and water a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until the gooseberries are mushy. Purée the gooseberries through a strainer to produce about 3/4 cups of purée. Stir the sugar and butter into the warm purée and heat, stirring constantly.
Whisk the egg and the yolk until just mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170°F. Pour into a container, cover, and chill. Serves two.