raspberry–pink peppercorn custard cups
I am so honored and excited to have a guest post featuring this creamy-dreamy recipe for raspberry–pink peppercorn custard cups (with whipped cream! and candied pistachios!) on The Vanilla Bean Blog while Sarah lives what she is calling the “Summer of Fun” for herself and for her gorgeous family. Sarah’s space is one of my favorite’s—if not my very favorite—on the web, and I am so grateful to have found her blog in 2011. If I could be half the blogger she is, I’d be doing something right. Her voice and words grip me, her photos move me, and her recipes are beautiful. Stop on by to read my post but, more importantly, to discover, if you haven’t already, Sarah’s site.
Beautiful guest post! I’m new to the blog and can’t wait to look around more :) –> Super creative recipe, just love it.
Thank you so much for reading! I’ll be checking out yours too.
40-42 raspberries made me smile :) sounds absolutely amazing, and i’m glad you’ve had sungolds, raspberries and zucchini to get you through the summer!
Haha, I know. I didn’t know how else to treat that since every half-pint varies depending on raspberry size :).