The smooth, warm texture of a blueberry custard gently awakens your stomach and tongue. It’s also fantastic for dessert! The delicious meal has blueberries scattered throughout, honey as a sweetener, and nutmeg and confectioners’ sugar on top.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch custard |
Ingredients
- 3 tablespoons butter
- 8 eggs
- ¼ cup honey
- 2 ½ cups milk
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- 1 cup blueberries
- ½ teaspoon ground nutmeg
- 3 tablespoons confectioners’ sugar for dusting
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place butter in a 9×13-inch baking dish and place the dish in the oven to melt butter.
- In a blender, combine eggs, honey, milk, vanilla, flour, and salt. Blend until smooth. Pour over melted butter in the hot dish. Sprinkle blueberries on top.
- Bake in the preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners’ sugar.
- You can drizzle the custard with hot jam or maple syrup.
- In the summer, garnish the dish with fresh raspberries and mint from the garden!
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 278 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe aside from a little extra nutmeg on top. It came out tasting a lot like French Toast, but without the toast. Just very eggy and kinda bland. It also didn’t cook through well- top got pretty brown but it was still very runny (aside from the edges) and it didn’t get fluffy. All in all it was okay, but I don’t plan on making it again.
I took the advice of some of the others and used six eggs instead of eight. The other change I made was setting the temperature to 350° because it was getting too brown too fast. The flavor is smooth and creamy. It is not sweet, but it is delicious. I will make it again.
Added some chopped walnuts I didn’t have a quite as much because of that. But super yummy?
It didn’t resemble custard to me it just seemed like sweets scrambled eggs with blueberries.
I made this in a fit of quarantine fever, because I had a whole bunch of eggs and blueberries and a lot of time on my hands. What I didn’t have was milk, for which I substituted canned coconut milk. I also used gluten-free flour. Another plus was the fact that I was able to make good use of a partial bottle of crystallized honey, and I even found some years-old nutmeg hiding in my cabinet! As for the 9X13 pan, all I had was a once-used disposable aluminum foil pan that was warped a bit (along with the baking sheet, which was also warped). As a result, I had to continually reposition the pan so it would be more or less even as it baked. It came out looking rough but tasting light and good!
Way too much eggs. I used 7 instead of 8. The whole thing cooked solid. No custard. Eggs with blueberries is a no go for me.
I made this as written, and it was excellent! You eat it just like you would French toast, with powdered sugar or maple syrup. It did take longer to cook than stated, but I used our duck eggs, which are jumbo or bigger, so that may have increased the volume. Mine puffed around the edges when it was done, and I put tinfoil over the top to keep it from browning too much. Will definitely make again, and will try with some frozen blackberries I have in the freezer. I also added fresh lemon zest, because the last thing I made with blueberries and fresh lemon zest was an amazing flavor combination, and that was a good idea. I bet this would be great with strawberries and other fruit as well! Yum!
I carefully followed the recipe and I am on my second 25 mins because the body of the custard is still like soup. The top did puff up and I had to put foil over the top to prevent it from burning. I tread the reviews (unfortunately after I had put it in the oven) but only one noted the soupiness of the custard. I would appreciate it if either the originator or someone who didn’t have this problem to give me some advice
Incredibly fast and easy! Followed the recipe, great texture, not too sweet. Will make again with different fresh fruit, maybe mixed berries or peaches.
It was simple and came out great. I followed instructions except used unsweetened almond milk because I didn’t have regular milk. No problem. It wasn’t sweet. I would make this again. Very happy with it.
I love this! I have been making this for a few years now and marvel each time how a few simple fresh ingredients taste…and just the right amount of sugar.
I love this! I have been making this for a few years now and marvel each time how a few simple fresh ingredients taste…and just the right amount of sugar.
If you want a sweet treat you need to add more sugar. More fruit would make it better.
This was excellent. I made this as directed with one exception of adding 3 tablespoons of fresh lemon juice, only because I LOVE blueberries with lemon. I appreciated the recipe with honey vs. sugar which I do not use. I thought it was just right, but I am not a big sweet person. I used Pamela’s baking pancake mix instead of flour. This will become my go to recipe. Thank you for the recope
Made it just like the recipe stated and loved it! I have a feeling it will become a staple dessert in my home. Super easy to make and came out perfect!
I like it! I used 6 eggs, 1/2 C sugar and the honey and all the blueberries I had 2C. I rarely have fresh blueberries but I’ll try it again if I get them. Oh I left it in the oven after I turned it off cause it was still soupy.
made this with other reviewers suggestions for change and my family really liked it! I used six eggs, i changed the flour amount to three quarters of a cup and added three quarters of a cup of sugar on top of the honey. it was sweet enough for our family. I personally don’t really like custard and I thought this was delicious! Will make again – thank you for the recipe!
Not sweet enough to balance the blueberries. The honey didn’t make it sweet enough. It was disappointing to my guest also. A lot of eggs and inbred. Not to turn out well. Will add white/brown sugar next time.
6 3 15 … http://allrecipes.com/recipe/21159/blueberry-custard/ … I went along with some changes that were suggested by several reviewers. Pretty yummmy. I used more berries (4c) & they were frozen. I should’ve added more flour than I did, which was 3/4c. (No points off the review. My choice.) A cup may be too much, but I don’t think it would take more than that. I used half cup sugar, no honey. Sweet enough. Reduced eggs to six & salt to 1/4t, as suggested. ‘Didn’t add any sugar on top – or nutmeg. This was quite unattractive, but with fresh berries & a bit of whipped cream or a mint leaf- or lemon twist – I think it might have a bit more selfconfidence. 🙂 I put the eggs, milk & vanilla in the blender; then combined & slowly added (while running) the flour, sugar & salt. Easy McPeasy! I sprinkled the berries in the buttery dish first. 😮 … Okay, update now that it’s cooled: More unattractive & the flour amount was fine – only a bit of liquid in the middle. ‘Reminds me of flan, which, in my mind, is a bit different than custard. Note3Me: Used frozen & while good but ugly, I don’t think it’ll be worth making with fresh. Love the idea, but try another recipe.
Made this exactly as listed, and although we enjoyed it, we weren’t really sure it was a dessert. Not overly sweet, which is good, could have had more blueberries, and I might have suggested making it in individual custard cups, because the way it came out, my husband called it blueberry quiche
This is a very good recipe. I did do a few things differently. I took advice from some of the other comments. I only used 6 eggs, used about 1.5 cup sugar plus some honey, I also put about a handful of blueberries in the blender. then poured the cup of blueberries into it. After it cooled down I used the 10x sugar, nutmeg and added a small amount of cinnamon. I will definitely be making this again.