Combined with Oregon blueberries
on a summer day, this custard provides a perfect flavor balance
- and the color is striking! Allow about 1/2 cup Oregon Blueberries
for each serving.
Custard à
la Oregon Blueberries
- 4 cups Oregon blueberries
- 4 cups skim milk
- 8 large egg yolks
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons cornstarch
- 1 tablespoon lemon extract
- Oregon
Blueberry Coulis
- Scald milk by heating in heavy saucepan
or double boiler until steam rises from the surface. For microwaves,
heat milk 7 to 10 minutes in microwave-safe bowl until steam
appears.
- In a separate bowl, whisk egg yolks, sugar
and cornstarch together. Add half the hot milk to egg mixture
and whisk until smooth. Pour egg mixture back into remaining
hot milk. If you used a microwave for the first steps, transfer
all to a heavy saucepan or double boiler at this point. Cook
custard mixture, stirring over medium heat. NEVER BOIL. Custard
will thicken and coat spoon when done.
- Remove from heat and stir in lemon extract.
- Pour into heat-resistant bowl and allow
to cool to room temperature, stirring to release steam. Cover
and refrigerate.
- When ready to serve, top with Oregon Blueberry
Coulis and Oregon blueberries.
Makes 8 servings.
Nutritional analysis: Each serving with
Oregon Blueberries provides 275 calories, 7g protein, 6g fat,
46g carbohydrate, 11mg Vitamin C, 178mg calcium, 76mg sodium,
214 mg cholesterol, 11% protein, 18% fat, 71% carbohydrate.
Recipe courtesy of Oregon Blueberry Commission.
