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Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

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Home » Desserts, Recipe

Boiled Custard with Blueberries

Submitted by on March 11, 2010 – 11:31 amNo Comment
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Boiled Custard with Blueberries

2 cups fat-free milk
1/4 cup granulated sugar
2 large eggs, beaten
1 tbsp cornstarch
2 tbsp cold water
1 tsp real vanilla extract
2 cups wild blueberries (if frozen, allow to thaw in a colander to prevent the juice from discolouring the custard)

Using a double boiler,  fill the lower pan 1/3 full of water and bring to a simmer. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue to stir until sugar is completely dissolved.
Beat the eggs in a bowl until light yellow but not frothy. Slowly dribble in about 1/2 cup of the hot milk into the eggs, stirring with a whisk constantly. Once the eggs have been tempered, pass through a sieve to remove any coagulated egg particles, and then slowly mix the strained egg mixture into the remaining milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Layer in glasses with blueberries.
Serves 2

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