READY IN 45 mins

Skillet Custard with Berry Sauce

Read Reviews (5)

"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!" — Genlisae

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Jul 24, 2008

I made this with regular flour and instead of mixing milk with cream I just used half and half for the whole thing. It was very easy to make, really quick and had almost no clean up, thanks!! I also poured the whole thing into a greased, non stick pan and cooked it on medium heat until puffy. Then I sliced it into wedges. You can use any fruit topping you want on this :)

—Bernadette

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May 08, 2011

This was a great gluten-free dessert for my family. We used a different strawberry topping just because we didn't have all the ingredients on hand to make yours. But we loved the flavor of this, and the ease of making it. Thanks for sharing!

—IROCENNYL

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5 Ratings

May 04, 2009

I've only made the sauce so far (to top Angel Food Cake), but it was fabulous! I used a frozen berry mix (blackberries, raspberries and blueberries), and threw in the 3 fresh straswberries I had on hand. I only had grape juice, not concentrate, so I used a bit more than called for. The berrie never poppd since they were frozen, and the sauce took a while to thicken, but again, they were frozen berries. The custard looks so good and easy, I can't wait to try it! This is my kind of treat. Love it-thanks!

—Tiina

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Apr 02, 2008

I only made the berry sauce to top a pound cake. Yummy! I got a lot of compliments. It took quite a while to thicken up - maybe because I used frozen berries? This tart sauce was a perfect way to cut the sweetness of the cake and ice cream.

—Daydra

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Aug 07, 2012

What was this? I just tried the custard , maybe I did something grossly wrong!

—VIVNIDHI

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Nutrition

Calories
229 kcal
11%

Carbohydrates
20.8 g
7%

Cholesterol
240 mg
80%

Fat
13.1 g
20%

Fiber
3.1 g
13%

Protein
8.5 g
17%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Skillet Custard with Berry Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 229
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 6.4g 32 %
Cholesterol 240mg 80 %
Sodium 147mg 6 %
Potassium 223mg 6 %
Total Carbohydrates 20.8g 7 %
Dietary Fiber 3.1g 13 %
Protein 8.5g 17 %
** Sugars 10.5g
Vitamin A 13 %
Vitamin C 47 %
Calcium 14 %
Iron 15 %
Thiamin 8 %
Niacin 18 %
Vitamin B6 10 %
Magnesium 9 %
Folate 23 %

* 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.