Blueberry-Topped Custard Recipe

Name: Blueberry-Topped Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 1-1/2 cups half-and-half cream; 1 teaspoon grated lemon zest; 3 large egg yolks, lightly beaten; 2 tablespoons butter; 1 tablespoon vanilla extract; 1 can (15 ounces) blueberries; 1 tablespoon cornstarch

Servings: persons

1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/2 cups half-and-half cream
1 teaspoon grated lemon zest
3 large egg yolks, lightly beaten
2 tablespoons butter
1 tablespoon vanilla extract
1 can (15 ounces) blueberries
1 tablespoon cornstarch

1
In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool.
2
Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sugar, 2 tablespoons all-purpose flour, 1/8 teaspoon salt, 1-1/2 cups half-and-half cream, and more.

Yes, Blueberry-Topped Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Topped Custard

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