Blackberry Cobbler with Warm Custard Sauce
1 My Bigmama's Kitchen frozen blackberry cobbler
¾ cup sugar
1/3 cup Shawnee Mills All-Purpose Flour
Pinch of salt
1 cup Hiland whole milk
1 cup Hiland heavy whipping cream
3 egg yolks
½ teaspoon Griffin's vanilla
Cook cobbler according to package directions.
In a heavy saucepan over medium heat, stir together sugar, flour and salt. Whisk in the milk and cream, stirring constantly, until heated though.
In a small bowl, beat the egg yolks with a fork until smooth. Add ½ cup of the warm milk mixture into the egg yolks, and stir quickly until incorporated.
Pour the egg mixture into the saucepan over medium heat, stirring constantly, until sauce begins to thicken.
Remove sauce from heat, and add vanilla. Pour sauce over warm cobbler. Serve with Billy Goat Ice Cream Co.'s Bourbon Vanilla Bean Ice Cream.