SKILLET CUSTARD WITH BERRY SAUCE

Skillet Custard with Berry Sauce image

This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!

Provided by Genlisae

Categories Desserts Custards and Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 13

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Ingredients

2 tablespoons frozen grape juice concentrate, thawed
1 cup blackberries
½ cup chopped strawberries
½ cup blueberries
4 eggs
⅓ cup heavy cream
¼ cup milk
1 teaspoon white sugar
3 tablespoons rice flour
½ teaspoon baking powder
¼ tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g