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Frosty Blueberry Custard recipe

Frosty Blueberry Custard.

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.

    Whipped cream

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  • Comments



    Combined with Oregon blueberries on a summer day, this custard provides a perfect flavor balance – and the color is striking! Allow about -cup Oregon Blueberries for each serving.


    Lemon Blueberry Tart This easy recipe is sure to impress.

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