Recipe Details

Summary

Name: Frosty Blueberry Custard

Category: Eggs

· 2 cups fresh or frozen blueberries

· 4 eggs

· 2 cups buttermilk

· 1/2 cup sugar

· 1 1/2 tablespoons lemon juice

· 2 envelopes unflavored gelatin

· 1 (8 oz.) 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 reaches 160°F. 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 with yogurt and

reserved berries, if desired.