Tangy berries and lemon zest add sumptuous flavor to this easy, crunchy custard.


  • Custard Ingredients

  • 1 cup (8 oz.)
    Better'n Eggs®
  • 1 can (12 oz.)
    evaporated milk
  • 1/2 cup
  • 1 tsp.
  • 1/2 pint
    fresh blueberries*
  • 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 pecans


  • 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.

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

  • 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.

  • 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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  • <15 Minutes Prep Time