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Blueberry Custard




Source of Recipe


Internet


List of Ingredients




6 Tablespoons blueberry preserves
36 fresh blueberries or frozen unsweetened, thawed
1/2 cup sugar
2 eggs
2 egg yolks
2 teaspoons vanilla extract
Pinch of salt
2 cup half and half


Recipe



Heat oven to 350 degrees. Place 1 Tablespoon preserves, then 6 berries in each of six 3/4-cup custard cups or ramekins. Whisk sugar, eggs, yolks, vanilla, and salt to blend in medium bowl. Heat half and half over medium heat until tiny bubbles form around the edge of pan. Gradually whisk half and half into egg mixture. Evenly divide custard mixture among cups with berries. Set cups into 13 x 9 x 2-inch baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups.

Place pan with custards in oven; bake until custards are just set in center, about 35 minutes. Remove custards from water and cool 10 minutes. Refrigerate at least two hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Serves: 6.