Wild Blueberry Lemon Custard

Wild Blueberry Lemon Custard is a lacto ovo vegetarian recipe with 4 servings. For $1.13 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 136 calories, 6g of protein, and 6g of fat. 827 people have made this recipe and would make it again. A mixture of eggs, lemon zest, maple syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Real Food Real Deals. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so amazing. Try Lemon Blueberry Custard Pie, Baked Blueberry Custard With Lemon Syrup, and Wild Blueberry Lemon Muffins With Lemon Glaze for similar recipes.

Servings: 4

 

Ingredients:

2 eggs

1 tsp. lemon zest

1 Tbs. maple syrup

1¾ cup milk

1 tsp. vanilla

1 tsp. white whole wheat flour or gluten-free flour

1 cup wild blueberries

Equipment:

hand mixer

whisk

bowl

oven

sauce pan

baking pan

kitchen towels

ramekin

frying pan

wire rack

Cooking instruction summary:

Preheat the oven to 325 degrees.In a large bowl, whisk together the eggs, maple syrup, vanilla extract, salt, and lemon zest until evenly combined. You can use an electric mixer or whisk by hand.Heat the milk in a small saucepan until nearly boiling (around 180 degrees).Slowly whisk the hot milk into the egg mixture. Don’t pour the milk in too quickly or it will cook the eggs. Mix the ingredients well, then transfer the mixture to 4 ramekins or custard bowls (8 ounce size).Prepare a water bath by placing a folded dish towel at the bottom of a 9x13 inch baking pan (or larger). The pan should be big enough so the ramekins aren’t touching the sides of the pan or each other. Place the ramekins on the dish towel in the baking dish and place the pan in the preheated oven. Pour hot tap water into the pan to a depth that goes halfway up the sides of the ramekins. This will keep the custard from burning.Bake in the water bath until set (45 to 60 minutes). To see if the custards are done, gently shake one of the ramekins. When the center is quivery but no longer watery, remove them from the oven. It will probably take closer to 60 minutes, but start checking it at 45 minutes.Cool the custards on a wire rack. Then cover and refrigerate until cold.To make the blueberry sauce, cook the sauce ingredients in a small covered pan over low heat for 5 minutes. Stir every minute or so. Remove from the heat and let the sauce cool. (Makes ½ cup.)To serve, place a tablespoon of blueberry sauce on top of each cold custard. Enjoy!

 

Step by step:


1. Preheat the oven to 325 degrees.In a large bowl, whisk together the eggs, maple syrup, vanilla extract, salt, and lemon zest until evenly combined. You can use an electric mixer or whisk by hand.

2. Heat the milk in a small saucepan until nearly boiling (around 180 degrees).Slowly whisk the hot milk into the egg mixture. Don’t pour the milk in too quickly or it will cook the eggs.

3. Mix the ingredients well, then transfer the mixture to 4 ramekins or custard bowls (8 ounce size).Prepare a water bath by placing a folded dish towel at the bottom of a 9x13 inch baking pan (or larger). The pan should be big enough so the ramekins aren’t touching the sides of the pan or each other.

4. Place the ramekins on the dish towel in the baking dish and place the pan in the preheated oven.

5. Pour hot tap water into the pan to a depth that goes halfway up the sides of the ramekins. This will keep the custard from burning.

6. Bake in the water bath until set (45 to 60 minutes). To see if the custards are done, gently shake one of the ramekins. When the center is quivery but no longer watery, remove them from the oven. It will probably take closer to 60 minutes, but start checking it at 45 minutes.Cool the custards on a wire rack. Then cover and refrigerate until cold.To make the blueberry sauce, cook the sauce ingredients in a small covered pan over low heat for 5 minutes. Stir every minute or so.

7. Remove from the heat and let the sauce cool. (Makes ½ cup.)To serve, place a tablespoon of blueberry sauce on top of each cold custard. Enjoy!


Nutrition Information:

Quickview
136k Calories
6g Protein
5g Total Fat
14g Carbs
3% Health Score
Limit These
Calories
136k
7%

Fat
5g
9%

  Saturated Fat
2g
17%

Carbohydrates
14g
5%

  Sugar
12g
14%

Cholesterol
92mg
31%

Sodium
78mg
3%

Alcohol
0.36g
2%

Get Enough Of These
Protein
6g
13%

Vitamin B2
0.36mg
21%

Selenium
10µg
15%

Calcium
141mg
14%

Phosphorus
137mg
14%

Manganese
0.25mg
13%

Vitamin D
1µg
12%

Vitamin B12
0.68µg
11%

Vitamin B5
0.78mg
8%

Vitamin K
7µg
7%

Vitamin A
311IU
6%

Potassium
213mg
6%

Zinc
0.78mg
5%

Vitamin C
4mg
5%

Vitamin B1
0.08mg
5%

Vitamin B6
0.1mg
5%

Folate
17µg
4%

Magnesium
16mg
4%

Fiber
0.99g
4%

Vitamin E
0.52mg
3%

Copper
0.06mg
3%

Iron
0.54mg
3%

Vitamin B3
0.28mg
1%

covered percent of daily need
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Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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