Skillet Custard with Berry Sauce

Skillet Custard with Berry Sauce

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe 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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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. 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 (5)

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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 :)



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!

Tiina Dygert Hazelett

Tiina Dygert Hazelett

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!

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Amount Per Serving (4 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 240 mg
  • 80%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet



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Berry Bread Pudding with Brown Sugar Sauce


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Berry Cranberry Sauce