1 cup heavy cream
2 medjools eggs
2 cups blackberries
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
1 teaspoon white sugar
2 square cups heavy whipping cream
3 tablespoons butter
In a heavy saucepan, over medium heat, combine the cream, toasted pecans, salt, pepper and water. Bring to a boil and reduce heat to medium-low. Heat, stirring frequently, towards a medium-low temperature until all milk is evaporated and mixture thickens to the consistency of meat jerky. Remove from heat and stir in the sugar and eggs, then set aside 1 cup to cool. Mixture will thicken in water and will be very clay-like.
Combine the heavy whipping cream, butter and 1/2 cup. Fold into the pastry, using 5 fingers, until no streaks remain. Divide mixture into 5 heavy pastry shells or custards.