Blue Berry Breakfast Custard
- Number of Servings: 6
Ingredients
3 cups milk3/4 cup nonfat dry milk1/2 tsp vanilla extract3 eggsdash of ground nutmeg
Preheat oven to 350° fahrenheit.
In a saucepan, combine milk and dry milk. Place over medium heat and bring to a boil, stirring constantly to dissolve dry milk.
In a small bowl, beat eggs lightly. Add vanilla and a dash of freshly ground nutmeg and then stir into heated milk very slowly (don't want to cook the eggs).
Put 5 frozen (or fresh) blueberries in the bottom of buttered custard cups.
Pour into cups, sprinkle with a little more nutmeg and place in a shallow pan of hot water.
Bake for 40 minutes.
4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ORCASEK.
In a saucepan, combine milk and dry milk. Place over medium heat and bring to a boil, stirring constantly to dissolve dry milk.
In a small bowl, beat eggs lightly. Add vanilla and a dash of freshly ground nutmeg and then stir into heated milk very slowly (don't want to cook the eggs).
Put 5 frozen (or fresh) blueberries in the bottom of buttered custard cups.
Pour into cups, sprinkle with a little more nutmeg and place in a shallow pan of hot water.
Bake for 40 minutes.
4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ORCASEK.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 2.2 g
- Cholesterol: 8.3 mg
- Sodium: 156.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.0 g
- Protein: 10.9 g
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