Skillet Custard with Berry Sauce recipe

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Ingredients

2 tablespoons frozen grape juice concentrate, thawed
1 cup blackberries
½ cup chopped strawberries
½ cup blueberries
4 eggs
⅓ cup heavy cream
¼ cup milk
1 teaspoon white sugar
3 tablespoons rice flour
½ teaspoon baking powder
¼ tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Nutrition Info

228.7 calories
carbohydrate: 20.8 g
cholesterol: 214.4 mg
fat: 13.1 g
fiber: 3.1 g
protein: 8.5 g
saturatedFat: 6.4 g
servingSize: -
sodium: 146.5 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!

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