This easy custard recipe started off fruitless. Adding fruit doesn’t make it any more difficult to make, just better to eat! Although the addition of wild blueberries was only intended to boost nutrition, in the end, I actually prefer the fruit-filled version best.
While you might think custard is only for dessert, there really is no reason you can’t eat this particular one for breakfast (it’s actually the perfect make ahead breakfast) or even serve it as an after-school snack. Rich in antioxidants and phytonutrients, this Easy Custard Recipe with Wild Blueberries has no refined ingredients, no refined sugar and no dairy either. And since it can be made in advance and also in a hurry, it’s perfect for entertaining.
Of course you can’t make custard without custard cups (also called ramekins.) Custard cups are good to have around for soufflé’s, puddings and other desserts too, so you can’t go wrong having a good set. I have the classic clean, white porcelain ramekin collection, but Le Creuset makes even more beautiful and higher quality stackable ramekins made of high-fired stoneware. Either option would be a good choice for a well-stocked kitchen.
One final thing before you begin, you will definitely want to use wild blueberries rather than the conventional cultivated ones. Not only do wild blueberries have considerably more antioxidants, they hold up to heat far better than their bigger cousins.Print
- 1 ½ cups frozen wild blueberries (such as Wyman’s brand)
- 2 pastured (organic eggs (such as Vital Farms brand))
- 1 cup full-fat coconut milk (look for a BPA-free brand such as Native Forest brand)
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 9 pitted dates
- 2 tablespoons pure maple syrup
- 2 tablespoons almond flour
- 2 tablespoons arrowroot (note: arrowroot is a thickening agent similar to cornstarch, only much healthier)
- Pre-heat oven to 350 degrees.
- Lightly oil 4 ramekins (6 ounces each) and arrange the frozen wild blueberries in the bottoms.
- In a high-speed blender (such as a Vitamix), process the eggs, coconut milk, vanilla extract, lemon juice, cinnamon, dates and maple syrup until smooth and creamy. Add in the almond flour and arrowroot. Divide this cream mixture among the ramekins.
- Place the ramekins in the oven and bake for 35 to 40 minutes, or until set and firm. Let cool for at least 20 minutes before serving. Serve at room temperature.