Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Blueberry Custard
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- #12244
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 quart milk
5 eggs
5 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries, rinsed and drained
directions
Scald milk. Break eggs into a bowl and beat well. Add sugar, salt, nutmeg and vanilla. Pour in the scalded milk and stir well with spoon.
Pour into custard cups. Carefully arrange blueberries on top of custard (some will sink). If desired, sprinkle additional nutmeg on top.
Place cups in a pan of hot water and bake in a moderate over (350 degrees F) for about 15 to 20 minutes. Test with silver knife. When knife comes out clean, custard is done. Do not overcook, as custard will then turn watery.
Remove custard cups from water and cool, then chill in refrigerator.
added by
tonkcats
nutrition data
Nutritional data has not been calculated yet.
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