Blueberry Custard

Blueberry Custard

28
CARNS 0

"The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!"
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Ingredients

30 m servings 242 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
  2. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
  3. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

Reviews

28
  1. 32 Ratings

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Most helpful positive review

I never tried the original version of this recipe but I give it 5 stars with the alterations I made. Instead of honey, I added 1/2 cup sugar and cut the eggs down to 6. I also used frozen wild b...

Most helpful critical review

I used raspberries instead of blueberries and it came out fine, but it was definitely not sweet enough for dessert. I added extra sugar in the recipe, and ended up sprinkling more sugar on top ...

I never tried the original version of this recipe but I give it 5 stars with the alterations I made. Instead of honey, I added 1/2 cup sugar and cut the eggs down to 6. I also used frozen wild b...

I used raspberries instead of blueberries and it came out fine, but it was definitely not sweet enough for dessert. I added extra sugar in the recipe, and ended up sprinkling more sugar on top ...

It came out more like flan than it did a traditional custard. It was very good though. My kids really enjoyed it. The top got a little brown, but that didn't detract from the taste. The flou...

I thought this was really good. My kids weren't crazy about it. I thought it needed to be a bit sweeter so I sprinkled more powdered sugar on it before serving. Next time I may try raseberrie...

Not over sweet. Personally, I find that to be a good thing because I think we drifted to the over-sweet in our food these days. This recipe reminds me of the food in my grandparent's bakery in...

I liked it but it was very eggy - next time I will use more vanilla and sugar instead of honey. I might also try a stronger fruit such as raspberries or even a mix of berries. Also it was diffic...

I enjoyed this custard. It would be delicious for a Sunday brunch.

wasn't overlly thrilled with the flavor but was a quick easy dessert to prepare

I made this a while back when I had to many eggs. This was very tasty!