Remember last post when I talked about holding on to my egg yolks? Well, I did it for the thick delicious treat that is custard. I have always loved custard, ever since I can remember. Sometimes that means a few weeks, but today my memory is reaching all the way back to my childhood. When I was a little girl my favorite dessert in the world was galaktoboureko, a greek dessert that consists of custard tucked neatly between buttered filo dough sheets, baked in the oven and doused with syrup. I didn’t want to have to deal with the difficulties that filo dough presents, so I made a custard similar to galaktoboureko but put them in small corningware dishes. Much easier.
The custard came out great, although the blueberries I used tasted a little funny. I think it was because they weren’t organic, for some reason I can’t taste the difference between most organic and non-organic produce, except for berries. And especially blackberries, they always taste like soap if they’re not organic for some reason. I will make a mental note buy organic berries in the future.
Baked Blueberry Custard With Lemon Syrup
Ingredients
Syrup
- 1/2 Cup Sugar
- 1/4 Cup Water
- 2 Teaspoons Lemon Juice
Custard
- 6 Egg Yolks whisked
- 2 Cups Whole Milk
- 1/2 Cup Granulated Sugar
- 1/3 Cup Semolina Flour
- 1 Cup Fresh Blueberries
- 2 Tablespoons Butter
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Finely Grated Lemon Zest
Instructions
-
First make the syrup. Bring the sugar and water to a boil over medium high heat. Reduce heat to low and allow to boil until the sugar dissolves completely, about 5 to 7 minutes. Remove from heat, stir in the lemon juice, and set aside to cool.
-
Now you can start making the custard. Preheat the oven to 350 degrees Fahrenheit. Warm the milk in a medium-sized pot over medium heat. Whisk in the sugar and salt until combined. Add the semolina slowly, shaking it over the pot while whisking constantly to prevent clumps from forming. Continue to warm the mixture, whisking constantly, until it is hot but not boiling. Then lower the heat.
-
Place the whisked egg yolks in a medium-sized heat safe bowl. Slowly ladle some of the milk mixture into the egg yolks, whisking all the while. Continue adding the milk to the egg yolks in this gradual manner until half of the milk mixture has been blended into the egg yolk mixture.
-
Pour the egg yolk mixture back into the pot of the milk mixture and whisk well. Allow the custard to continue cooking and thicken for 3 minutes over low heat, whisking constantly. Remove from heat, and whisk in the nutmeg, vanilla extract, and grated lemon zest. Stir in 3/4 cup of the blueberries.
-
Pour the custard into (6) 7 ounce oven-safe ramekins. Put the ramekins on a baking sheet, so you don't have to keep ducking into the oven putting in and taking out the ramekins one at a time. Place in the oven and bake for 35-45 minutes or until the tops of the custards are a nice golden brown.
-
Remove from the oven and gently pierce the surface of the custards in 4 or 5 places with a fork. Arrange the remaining 1/4 cup blueberries on top of the custards in a centered circle, then pour 2 tablespoons of the syrup over each ramekin. Allow them to rest and absorb the syrup for 30 minutes. Serve immediately, and keep any leftovers refrigerated.
Oh my god…I am craaazy about galaktoboureko! I've never tried making myself because it seems kinda complicated, but your custard looks about right. I agree filo is a pain though, so who knows if I'll get around to making it, but in the mean time, putting the custard in ramekins sounds brilliant. Thank you so much for this!
You're welcome! Galaktoboureko is awesome, but filo is very temperamental and dries out fast so you have to do it really quickly. Kind of a stressful cooking experience haha. This, however, was much simpler š
Cant take my eyes from ur fantastic custard, simply gorgeous and stunning..
Love it. What an awesome way to rock those leftover egg yolks. Sorry the blueberries were sub-par…I imagine the custard was so delicious you quickly forgot about the berries anyhow š Thanks for sharing!
I love baked custards, they are such a comforting dessert! Too bad the berries weren't OK, but they sure look beautiful. š
Yum! These look fabulous! I'm always trying to find another way to use up my egg yolks. Thanks for sharing š
those just appear to be little ponds of blueberry lemon joy. thanks for sharing! i love this, shockingly as i seem to love most all things i find on your page. always looking forward!
-meg
@ http://clutzycooking.blogspot.com
The custards look fantastic! I wish I had one of those right now.
Your custard looks amazing, but what caught my eye was your tablecloth. I love that print!
You're making this for me when I come visit right? š
Eva, the custard looks absolutely gorgeous – and blueberries are good for you! A bonus!
Thanks all! You are very kind š
@Jade: Heck, yes. I ate two of them already this morning. I have no self control š But I will refrain from eating yours when you are here. Can't wait to see you!
This sounds and looks delicious, very worthy of childhood memories. I love how a certain dish or type of food can bring you back to almost any point in your life. It's one of the reasons I love to cook as much as I do.
I never used semolina in custard and i think it will give a very nice texture to it. I have to try this.. me just thinking of replacing the blueberry with raspberry !! Thanks so much for sharing this š
Eva, these are beautiful. I don't often comment but every so often I have to let you know how much I enjoy my visits here. I always am impressed with the food and photos you share with us. I hope you have a great day. Blessings…Mary
These look really pretty! And tasty! Great post!
I have officially eaten two pints of fresh, amazing blueberries this week, on my own. SO GOOD. I love blueberry season!
oh eva! this is gorgeous… I can see myself savouring every spoonful. eating this makes going to the gym worthwhile!
Love…love, and in love with your amazing blueberry lemon custard. Your photos are supberb, as well:DDD
Check out my Blueberrry Marshmallow Torte…looks like everybody has an abundance of blueberries right now!
Simply beautiful. This couldn't possibly taste anything but delicious.
*kisses* HH
Those custard cups with drippings on the side are stunning.. Am sure they must be tasting luscious as well.
Many sites now have “go to recipe” which bypass the photos and story. I use this most of the time. I am so glad you do not have this as it would be a shame to miss your wonderful food photos and stories. Love the site.
Let's Be Penpals!
from my homestead to your inbox