Oral Allergy Syndrome Friendly Vanilla Blueberry Custard Cups

Total time3 hr

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Vanilla Blueberry Custard Cups

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Ingredients

4 servings

For the custard

2 cups whole milk
⅓ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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4 large egg yolks
1 tsp pure vanilla extract
1 pinch salt

For serving

1 cup fresh blueberries
1 tsp granulated sugar (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Warm the milk and sugar in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves and the milk is steaming and just beginning to show small bubbles at the edges — do not boil. Remove from heat.

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