Blueberry Custard
presented by Lakehouse Inn

6 tbsp. blueberry preserves
36 fresh blueberries or frozen unsweetened, thawed
1/2 cup sugar
2 eggs
2 egg yolks
2 tsp. vanilla extract
Pinch of salt
2 cups half and half

Preheat oven to 350�F.

Place 1 tbsp. preserves, then 6 berries in each of (6) 3/4 cup custard cups or ramekins.

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