Blackberry and Vanilla Custard Phyllo Cups

Pastry
4 sheets Phyllo Dough
Olive oil
Brush oil over 1st sheet of dough, set the 2nd sheet on top and brush oil over it. Continue the process through the 4th sheet of dough. Cut the stacked phyllo dough into 12 squares with a pizza cutter. Mold each square to a mini muffin tin (oil side down). Back at 350 degrees for 8-12 min, or until golden brown.

Vanilla Custard Filling
2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. vanilla
3 egg yolks, beaten
3 c. milk


Blackberry Topping
2 c. Blackberries
1/3 c. sugar
2 tbsp. cornstarch

Mix Blackberries and sugar together in a pot over low heat. When juices start to come out bring the mixture to a boil and then remove from heat. Pour the juice into a separate bowl while still hot and whisk in the cornstarch. Pour the sauce back into the berry mixture and stir.