presented by Lakehouse Inn
6 tbsp. blueberry preserves
36 fresh blueberries or frozen unsweetened, thawed
1/2 cup sugar
2 egg yolks
2 tsp. vanilla extract
Pinch of salt
2 cups half and half
Preheat oven to 350ºF.
Place 1 tbsp. preserves, then 6 berries in each of (6) 3/4 cup custard cups or
Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl.
Heat half-and-half over medium heat until tiny bubbles form around edge of pan.
Gradually whisk half-and-half into egg mixture.
Evenly divide custard mixture among cups with berries.
Set cups into 13x9x2-in. baking pan. Pour enough hot water into baking pan to
reach 1/2 way up sides of cups.
Place pan with custards in oven; bake until custards are just set in center,
about 35 minutes. Remove custards from water and cool 10 minutes.
Refrigerate at least 2 hours. (Can be made ahead. Cover and keep refrigerated.)
Makes 6 servings