Egg Custard with Blueberries and Lemon Sauce

*You will need 8 – 4 ounce mason jars for this recipe. I used the large mouth jars.

Combine 8 eggs, 1 1/2 cups sugar, 1/4 teaspoon salt and 1 tablespoons vanilla in a large heatproof bowl. Set aside.

Add milk and 6 tablespoons butter to a saucepan and heat over a medium temperature burner. Stir this constantly until it reaches a full boil – about ten minutes. The mixture will begin to rise out of the pan at this point. Pour the hot mixture into the egg and sugar mixture; stirring constantly.

Lightly spray the inside of each 4 ounce mason jar with cooking spray. Pour the custard into the mason jars up to the first ring. Place the jars in a large roasting style pan and add 1-2 inches of water to the pan around the jars. Bake at 425F until set, but still a bit jiggly; approximately 15-18 minutes. Remove from oven and place on a rack to cool.

When cool sprinkle blueberries over the top of the custard cups.

Using a double boiler, melt 1/2 cup butter and then slowly whisk in brown sugar. When sugar is thoroughly dissolved add lemon juice, lemon rind and boiling water.

Put your beaten egg in a small heatproof bowl. Into the beaten egg add a few tablespoons of the hot lemon sauce. Continue adding a few tablespoons of the hot mixture until you reach about 10 tablespoons. Stir continually as you do this. Return this mixture into the lemon sauce on the stove. Cook while stirring constantly until it thickens; about 10 minutes. Remove from stove and cool.

When cool pour the lemon sauce over the blueberries and custard, up to the top of the jar.

Enjoy!
Savannah