What do you do when the chickens start to lay again after their molt, and suddenly you are faced with a surfeit of eggs?
I have ferreted out the perfect recipe because it is for lazy cooks. All ingredients were on hand thanks to my foresight in freezing a bunch of berries. The beauty of this custard is that everything except the butter and the berries gets dumped into the blender.
I’ll include the recipe below. Incredibly simple and the neat thing is that the blueberries disappear under the milk when you dump them in, but they magically rise up to the top during baking and make the whole dish look marvelous. Pop it into the oven just before you sit down to eat, and it’s done for dessert. Mmmmm, warm custard.
- 3 tablespoons butter
- 8 eggs
- 1/2 cup honey or sugar
- 2 1/2 cups milk
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup blueberries, blackberries or raspberries (NOT strawberries)
- 3 tablespoons confectioners’ sugar for dusting (opt)
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 11×7 (best) or 9×13 inch baking dish and place dish in oven to melt butter. This goes fast; don’t let it burn. Swirl the butter in the pan to coat bottom and sides.
- In a blender, combine eggs, honey, milk, vanilla, flour, nutmeg and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
- Bake in preheated 425 degree oven, reduced to 350 degrees right when you put the pan into the oven. Bake 25 to 30 minutes, until puffed and golden and doesn’t jiggle in the center. It will deflate some upon cooling. Sprinkle with confectioners’ sugar if you want it a bit sweeter. (I thought it was plenty sweet enough–who needs all that sugar?)
- 8 servings
Amount Per Serving Calories: 242 | Total Fat: 11g | Cholesterol: 229mg