A deliciously refreshing jelled blueberrycustard with a generous hint of lemon.
Recipe: Frosty BlueberryCustard
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 reaches160°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 withyogurt and reserved berries, if desired.
Makes 6 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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