Tangy berries and lemon zest add sumptuous flavor to this easy, crunchy custard.
Ingredients
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Custard Ingredients
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1 cup (8 oz.)Better'n Eggs®
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1 can (12 oz.)evaporated milk
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1/2 cupsugar
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1 tsp.vanilla
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1/2 pintfresh blueberries*
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1 Tbsp.all-purpose flour
Topping Ingredients
- 1/4 cup
brown sugar, firmly packed- 3 Tbsp.
all-purpose flour- 1/2 tsp.
fresh grated lemon peel- 2 Tbsp.
butter or margarine, cut into small pieces- 1/3 cup
finely chopped pecansInstructions
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Heat oven to 325° F. In large bowl combine Better'n Eggs, milk and sugar; stir until sugar is dissolved. In small bowl coat blueberries with 1 tablespoon flour. Add blueberries to Better'n Eggs mixture; stir gently.
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Pour mixture into greased 2 quart baking dish. Bake for 45 minutes; edges of the custard will be starting to set.
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Meanwhile in small bowl combine brown sugar, 3 tablespoons flour and lemon peel. Using pastry blend, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle evenly over baked custard.
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Return to oven. Continue baking for 35 to 40 minutes or until knife inserted in center comes out clean (center will set as custard stands).
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