Frosty Blueberry Custard
A delicious and refreshing, lemon-kissed blueberry custard mold.
2 cups fresh or frozen blueberries
4 large eggs
2 cups buttermilk
1/2 cup granulated sugar
1 1/2 tablespoons lemon juice
2 envelopes unflavored gelatin
1 (8-ounce) carton lemon yogurt for garnish (optional)
- Set aside 8 to 10 blueberries for garnish, if desired. Place remaining blueberries in blender container. Set aside.
- In medium saucepan, beat together eggs, buttermilk, sugar, and juice until blended. Sprinkle with gelatin. Let stand 1 minute. Cook over low heat, stirring constantly, until mixture just coats a metal spoon with a thin film and reaches 160°F (70°C). Pour over berries in blender container. Cover. Blend at high speed until well blended, about 30 seconds.
- Pour into 5 cup mold. Chill until set, several hours or overnight.
- To serve, unmold on platter. Garnish with yogurt and reserved berries, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.