"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!" — CARNS
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2 1/2 cups
confectioners' sugar for dusting
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 blueberries, which I prefer to cultivated blueberries. It was sooo tasty!
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 before eating it. Without the extra sugar on top, it was like scrambled eggs with raspberries in them.
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 flour also seemed to settle a little at the bottom, but that made for almost a crust. I would make this again.
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 raseberries and see if the kids like it better but as I said I thought it was great.
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 difficult to tell how done it was supposed to be - it was cooked and puffed around the edges but not in the middle - and it all fell as it cooled which was sad as it looked much less appetizing!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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