BLUEBERRY-TOPPED CUSTARD
A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool. , Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.
Nutrition Facts : Calories 434 calories, Fat 19g fat (11g saturated fat), Cholesterol 220mg cholesterol, Sodium 186mg sodium, Carbohydrate 57g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY CUSTARD
The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!
Provided by CARNS
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
- In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
- Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 26.3 g, Cholesterol 203.5 mg, Fat 11 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 278.2 mg, Sugar 17.5 g
BLUEBERRY BREAD-AND-BUTTER PUDDING
Perfect for breakfast or brunch, our bread-and-butter pudding showcases the flavors of blueberry jam and cinnamon.
Provided by Bree Hester
Categories Breakfast
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
- Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
- Cut sandwiches into triangles; arrange points up in baking dish.
- In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
- Sprinkle blueberries over top of bread pudding.
- Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY PUDDING, JAM & CUSTARD
This scrumptious blueberry pudding, jam and custard recipe is really easy to make, is deeply satisfying and can be ready in under 30 minutes. Optional toppings: fresh blueberries, cinnamon, sea buckthorn powder and/or healthy jam to serve.
Provided by hello
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/390°F.
- Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
- Meanwhile, beat all the egg yolks for the custard in a bowl.
- Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
- Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.
- Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
- Once everything is ready - add the toppings of your choice and enjoy!
Nutrition Facts : Calories 470.5, Fat 41.7, SaturatedFat 33.2, Cholesterol 280, Sodium 43.3, Carbohydrate 21, Fiber 0.4, Sugar 9.4, Protein 8.7
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY PUDDING
This pudding is like a pastry free custard tart :) (from prima magazine)
Provided by elsita123
Time 1h15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to gas mark 5/190ðC (180ðC in a fan oven). In a pan, heat milk and cream till it's hot, but not boiling, then set aside. In a bowl, add flour and sugar, then slowly whisk in eggs to make a smooth batter.
- Whisk in warm milk mixture and vanilla extract till smooth. Pour into dish, then scatter blueberries over top. Cook for about 1 hr, till mixture has set and is golden. Remove from oven and serve warm or cool, dusted with icing sugar.
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