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
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Classic Blueberry Pie

Serious Eats

Citrus Roasted Turkey Breast

Budget Gourmet Mom

Pumpkin "Pie" Cup

Kraft Recipes

Blonde Ambition: Salted Caramel Blondies

Crumb

Rajas Poblanas (Poblano Strips)

Allrecipes