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Blueberry Custard

Blueberry Custard

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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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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Kristi
17
11/8/2008

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!

stdonova
14
10/9/2003

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.

ChefCVG
10
7/5/2006

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.