Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

July 6, 2011

Egg Custard with Blueberries and Lemon Sauce

Egg Custard with Blueberries and Lemon Sauce

8 eggs
1 1/2 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla
4 cups milk
6 tablespoons butter
1 pint blueberries
1/2 cup butter
1 lemon - recipe uses juice and rind
1 cup brown sugar
1/4 cup boiling water
1 egg beaten
8 - 4oz mason jar - large mouth is best

Combine 8 eggs, 1 1/2 cups sugar, 1/4 teaspoon salt and 1 tablespoons vanilla in a large bowl.  Add milk and 6 tablespoons butter to a saucepan and heat over a medium temperature burner.  Stir this constantly until it reaches a full boil - about ten minutes.  The mixture will begin to rise out of the pan at this point.  Pour the hot mixture into the egg and sugar mixture; stirring constantly.

Lightly spray the inside of each mason jar with cooking spray.  Pour the custard into the mason jars to the first ring.  Place in large roasting style pan and add 1-2 inches of water to the pan around the jars.  Bake at 425F until set, but still a bit jiggly; approximately 15-18 minutes.  Remove from oven and place on wrack to cool.

When cool sprinkle blueberries over custard cups.

Over double boiler melt 1/2 cup butter and then slowly whisk in brown sugar.  When thoroughly dissolved add lemon juice, lemon rind and boiling water.  To beaten egg add a few tablespoons of the hot lemon sauce.  Continue adding a few tablespoons until you reach about 10 tablespoons.  Stir continually as you do this.  Return this mixture to the lemon sauce on the stove.  Cook while stirring constantly until it thickens.  Remove from stove and cool.

When cool pour over blueberries and custard, to the top of the jar.


1 comment:

Countryside Dish said...

I love all your gorgeous pictures. It looks like you live in a beautiful place. What state?

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