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You will also need:
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1. A large strainer.
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2. 3 mixing bowls.
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3. A mixer, standing or hand.
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4. Eight 1/2-cup size ramekins.
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Making the dessert:
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1. Butter the ramekins and put them in the refrigerator while making the batter for the Amandines.
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2. Preheat the oven to 400 F.
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3. Place a strainer over a mixing bowl and strain the canned berries, reserving the juice that collects in the bowl. Set both the juice and berries aside.
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4. Separate the eggs, placing the yolks and whites in two separate mixing bowls.
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5. Add the brown sugar to the yolks and mix until they become a shade lighter in color.
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6. Beat into the yolk mixture the butter, powdered almonds, cornstarch, vanilla, and nutmeg.
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7. In the third bowl, beat the egg whites until they hold firm peaks, then fold them into the yolk and almond batter.
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8. Take the ramekins from the refrigerator and divide the batter evenly among them. Place 6 or 7 berries in each ramekin of batter, reserving the rest of the berries and juice.
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9. Bake the desserts for 10 minutes, or until they are golden.
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10. Remove them from the oven. The Amandines will look underdone. This is OK. They will continue to cook a little out of the oven and regardless, they are supposed to have a softer-than-cake consistency. Let them cool a little ... to lukewarm is fine.
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11. Just before serving, place a scoop of vanilla ice cream on each dessert and top the scoops of ice cream with some of the reserved berries and juice.
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An acknowledgement: Boysenberry Amandines is adapted from a recipe on the website Papillotes.com.
