Skillet Custard with Berry Sauce

SUBMITTED BY: Genlisae PHOTO BY: Genlisae

"This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!"

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

Berry Sauce:
2 tablespoons frozen grape juice concentrate, thawed
1 cup blackberries
1/2 cup chopped strawberries
1/2 cup blueberries
Custard:
4 eggs
1/3 cup heavy cream
1/4 cup milk
1 teaspoon white sugar
3 tablespoons rice flour
1/2 teaspoon baking powder
1/4 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

DIRECTIONS

To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

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REVIEWS

Reviewed on Jul. 24, 2008 by Bernadette

I made this with regular flour and instead of mixing milk with cream I just used half and half... MORE

Reviewed on Apr. 2, 2008 by Daydra

I only made the berry sauce to top a pound cake. Yummy! I got a lot of compliments. It took... MORE

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Recipe Submitter:

Genlisae

	Cooking Level: Expert Home Town: Ladysmith, British Columbia, Canada Living In: Vancouver Island, British Columbia, Canada
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