Pregnancy Friendly Vanilla Blueberry Custard Cups
Total time3 hr
Prep time15 min
Cook time45 min
4.7(14)
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Learn more →Ingredients
4 servings
For the custard
- 2 cups whole milk
- ⅓ cup granulated sugar
- 4 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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