Red Meat Allergy Friendly Vanilla Blueberry Custard Cups

Total time3 hr

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Vanilla Blueberry Custard Cups

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Ingredients

4 servings

For the custard

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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⅓ cup granulated sugar
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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