Blueberry Breakfast Custard
By Breakfast, Dessert, Kids, Vegetarian
February 4, 2017
- Prep: 15 mins
- Cook: 40 mins
- Yields: 4-6 servings
Directions
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.
Ingredients
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
Calories148
Sodium169 mg
Potassium369 mg
Protein12.2 g
Cholesterol95 mg
Sugar13.5 g
Total Fat4.8 g
Saturated Fat2.3 g
Total Carbohydrates14.0 g