- 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
- 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.
- 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.
- 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.
09/14/2019
recipepes.com
skillet custard with berry sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
