Skillet Custard with Berry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too! Ingredients:
berry sauce |
2 tablespoons frozen grape juice concentrate, thawed |
1 cup blackberries |
1/2 cup chopped strawberries |
1/2 cup blueberries |
custard |
4 eggs |
1/3 cup heavy cream |
1/4 cup milk |
1 teaspoon white sugar |
3 tablespoons rice flour |
1/2 teaspoon baking powder |
1/4 tablespoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
Directions:
1. To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
2. Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
3. Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
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