A deliciously refreshing
jelled blueberry custard with a generous hint of lemon.
Frosty
Blueberry Custard
- 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 non-fat lemon yogurt, 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.
loading
|
