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Vanilla Custard With Blueberry Sauce

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Vanilla Custard With Blueberry Sauce Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
175
Calories from Fat
18
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
3mg
1%
Sodium
133mg
6%
Total Carbohydrates
33g
11%
Dietary Fiber
1g
4%
Sugars
27g
Protein
8g
Calcium
0mg
0%

Number of servings: 6

Calories per serving: 175

Preparation time: 20 min

Total time: 55 min

Ingredients

34 cup egg substitute

1 (12-oz) can evaporated skim milk

2 tsp vanilla extract

3 tbsp brown sugar

1 tsp nutmeg

2 cups fresh or frozen blueberries

8 tbsp water, divided

1 tsp lemon juice

12 tsp lemon zest

13 cup sugar

2 tsp cornstarch

34 cup reduced-fat whipped topping

Directions

Preheat oven to 325°F.

1. In a large bowl, combine egg substitute, milk, vanilla, and brown sugar. Mix well.

2. Pour into 6 (6-oz) custard cups or ramekins and spinkle with nutmeg.

3. Place cups in a 9 x 13 baking dish. Fill with hot water halfway up sides of cups.

4. Bake 30 to 35 minutes or until an inserted knife comes out clean. Remove cups from baking dish and let stand 5 minutes.

5. In a small saucepan, combine blueberries, 6 tbsp water, lemon juice, lemon zest, and sugar. Place over medium-high heat and cook 3 to 4 minutes.

6. Combine the remaining 2 tbsp water with the cornstarch and add to the saucepan. Cook 1 to 2 more minutes, stirring with a wire whisk until thickened.

7. To serve, top custard with blueberry sauce and whipped topping.

Makes 6 servings.

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