Blueberry Breakfast Custard

  By sheba  , , ,

February 4, 2017

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4-6 servings


Preheat oven to 350 F.

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 mixture into cups, sprinkle with a little more nutmeg and place in a shallow pan of hot water.

Bake for 40 minutes.


3 cups milk

3/4 cup nonfat dry milk

3 eggs

1/2 tsp vanilla extract

dash of ground nutmeg

5 big blueberries or 1 TBS small blueberries (fresh or frozen) per ½ custard cup


Nutrition Facts

Serving Size159 g
Sodium169 mg
Potassium369 mg
Protein12.2 g
Cholesterol95 mg
Sugar13.5 g
Total Fat4.8 g
Saturated Fat2.3 g
Total Carbohydrates14.0 g