Name: Wild Blueberry Lemon Custard
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 eggs; 1/4 cup maple syrup; 1 tsp vanilla; 1/8 tsp salt; 1 tsp lemon zest; 1 3/4 cup milk; 1 cup wild blueberries; 1 tbs maple syrup; 1 tsp white whole wheat flour or gluten-free flour

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There’s always a package of wild blueberries in my freezer. I like the traditional, larger blueberries too, but the little wild berries have a more concentrated flavor that works well for sauces and smoothies. They also have higher antioxidant levels than cultivated blueberries. Native to Maine and eastern Canada, these little gems are often fresher than those you find in the produce section because they’re frozen shortly after being harvested.

In conjunction with the Wild Blueberry Association of North America, the Recipe Redux has asked members to create healthy recipes highlighting the unique flavor of wild blueberries. One of my favorite flavor combinations is lemon and blueberry, so I brought these flavors together to make this Wild Blueberry Lemon Custard. My husband’s parents make custard all the time, and they talked me through their technique during our Christmas visit to Vermont. This is an absolutely delicious dessert. It’s healthy too, featuring eggs, milk, and wild blueberries as the main ingredients. Maple syrup is my sweetener of choice, as it’s less processed than white sugar and it contains beneficial minerals.

Prep Time:15 mins

Cook Time:45 mins

Total Time:1 hr

Ingredients

For the Custard

2 eggs
1/4 cup maple syrup
1 tsp vanilla
1/8 tsp salt
1 tsp lemon zest
1 3/4 cup milk

For the Blueberry Sauce

1 cup wild blueberries
1 tbs maple syrup
1 tsp white whole wheat flour or gluten-free flour

Instructions

Preheat the oven to 325 degrees.
In a large bowl, whisk together the eggs, maple syrup, vanilla extract, salt, and lemon zest until evenly combined. You can use an electric mixer or whisk by hand.
Heat the milk in a small saucepan until nearly boiling (around 180 degrees).
Slowly whisk the hot milk into the egg mixture. Don’t pour the milk in too quickly or it will cook the eggs. Mix the ingredients well, then transfer the mixture to 4 ramekins or custard bowls (8 ounce size).
Prepare a water bath by placing a folded dish towel at the bottom of a 9x13 inch baking pan (or larger). The pan should be big enough so the ramekins aren’t touching the sides of the pan or each other. Place the ramekins on the dish towel in the baking dish and place the pan in the preheated oven. Pour hot tap water into the pan to a depth that goes halfway up the sides of the ramekins. This will keep the custard from burning.
Bake in the water bath until set (45 to 60 minutes). To see if the custards are done, gently shake one of the ramekins. When the center is quivery but no longer watery, remove them from the oven. It will probably take closer to 60 minutes, but start checking it at 45 minutes.
Cool the custards on a wire rack. Then cover and refrigerate until cold.
To make the blueberry sauce, cook the sauce ingredients in a small covered pan over low heat for 5 minutes. Stir every minute or so. Remove from the heat and let the sauce cool. (Makes 1/2 cup.)
To serve, place a tablespoon of blueberry sauce on top of each cold custard. Enjoy!

Notes

Adapted from Joy of Cooking

Nutrition

Servings:

Calories: 190kcal

Author: Annemarie Rossi

Cost: $.62 per serving