Blueberry Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tablespoon coconut oil and 1 Tablespoon salted butter. You could use 2 Tablespoons of just one type of fat. The recipe also works with just 1 Tablespoon of fat.3 ounces almond milk, plain1.5 cups fresh blueberriesAbout 1/5 cup granulated sugar1/4 cup all-purpose flourScant 1/8 teaspoon cream of tartar (optional)1/8 teaspoon cinnamon (optional)Scant 1/8 teaspoon Baking Soda
Melt the oil, and/or butter, in- a heavy 7" skillet or pan
Mix other ingredients, except the baking soda, well, in a blender, then add a pinch of baking soda--less than 1/8 teaspoon--and briefly blend.
Pour the blender mix into the hot oil in the heated pan, put on a lid, turn the heat to medium-low and let cook, covered, about 16 minutes.
When the custard is set, even in the middle, take it off of the heat and let cool briefly before serving.
Or, you can refrigerate the cooked, cooled custard and serve cold, later or the next day.
Serving Size: Cut the 7" circle into four wedges, for four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JSPEED4.
Mix other ingredients, except the baking soda, well, in a blender, then add a pinch of baking soda--less than 1/8 teaspoon--and briefly blend.
Pour the blender mix into the hot oil in the heated pan, put on a lid, turn the heat to medium-low and let cook, covered, about 16 minutes.
When the custard is set, even in the middle, take it off of the heat and let cool briefly before serving.
Or, you can refrigerate the cooked, cooled custard and serve cold, later or the next day.
Serving Size: Cut the 7" circle into four wedges, for four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JSPEED4.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 6.7 g
- Cholesterol: 7.6 mg
- Sodium: 72.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.9 g
- Protein: 1.6 g
Member Reviews