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Print this Recipe    Blueberry Custard

Baked Blueberry Custard

1 qt milk
5 eggs
5 Tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 teaspoons vanilla
1 cup fresh or frozen blueberries, rinsed and drained

Scald milk. Break eggs into a bowl and beat well. Add sugar,
salt, nutmeg and vanilla. Pour in the scalded milk and stir well
with spoon. Pour into custard cups. Carefully arrange blueberries
on top of custard (some will sink). If desired, sprinkle additional
nutmeg on top. Place cups in a pan of hot water and bake in a
moderate over (350 F) for about 15 to 20 minutes. Test with silver
knife. When knife comes out clean, custard is done. Do not
overcook, as custard will then turn watery. Remove custard cups
from water and cool, then chill in refrigerator.

Yields 8 servings.

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