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Skillet Custard with Berry Sauce

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!"

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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.