Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Blueberry Crunch Custard
Tangy berries and lemon zest add sumptuous flavor to this easy, crunchy custard.

Preparation: 15 minutes  
Time-To-Table: 1 hour  25 minutes  
Serving Size: 6

Ingredients:

Custard Ingredients:

  • 1 cup (8 oz.) Better'n Eggs®
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 pint fresh blueberries*
  • 1 tablespoon all-purpose flour

Topping Ingredients:

  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon fresh grated lemon peel
  • 2 tablespoons butter or margarine, cut into small pieces
  • 1/3 cup finely chopped pecans
Better'n Eggs
Substitutions:

*Tip: Use 1 can (15 oz.) blueberries in light syrup, drained in place of fresh blueberries

Instructions:
    1. 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.

    2. Pour mixture into greased 2 quart baking dish. Bake for 45 minutes; edges of the custard will be starting to set.

    3. 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.

    4. 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).


Nutrition Facts:
Calories: 371, Fat: 13 g, Cholesterol: 27 mg, Sodium: 159 mg, Carbohydrate: 57 g, Dietary Fiber: 2 g, Protein: 9 g, Calcium: 178 mg
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